i love winter squash. acorn, delicata, butternut, pumpkin…shall i go on? but i for some reason, i had never tried spaghetti squash before we made this recipe.
whew, it’s been a whirlwind week for us – first with a trip to chicago to say goodbye to my sister and noah before they leave for amsterdam, and then our two close friends visited us in seattle. before i get back to the regularly scheduled job search, though, i wanted to take a moment and share this fun recipe with you.
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a couple of months ago, my friend megan asked me if i had ever made a thai curry from scratch. when i told her that i’d never been brave enough to attempt that dish, we decided that this was a challenge to tackle together this summer.
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i love spaghetti. and i love making my own sauce. but mike and i do not agree on the type of sauce we favor. i like mine exactly like this recipe i posted a few years ago, with cubes of tofu and grated carrots and zucchini. while a little on the watery side, i love it because it melts right into the pasta. mike, on the other hand, always wants a more chunky spaghetti sauce that is thick enough to stay separate from the pasta and he prefers seitan to tofu. so, we’ve done some experimenting and finally came up with this recipe that we both love!
a few weeks ago, i shared a soup that featured parsnips. before making the soup, i had never purchased (and maybe never even eaten?) parsnips. but ever since making that soup, i’ve been hooked on them. parsnips are kinda creamy, taste like slightly-earthier carrots, and are my new favorite winter veg.