Pasta is the best right? If I could live solely on pasta I probably would. Well, technically I could live solely on pasta–but I do care about my general health and well-being a little bit, so I try to moderate my pasta in take. (TRY is the key word there.) And this dish is one of those that helps with the whole pasta moderation thing. Spaghetti squash does not taste like pasta. Don’t let anybody fool you in to that bologna. BUT it does pair fantastically with pasta-perfect flavors like marinara sauce and meatballs. So you get the “pasta experience” when really you’re just shoving your face with squash (which is good for you right?) so really, it’s a win-win.
Get yourself a spaghetti squash and big-ole sharp knife. OR if you don’t have a big-ole sharp knife, get your weenie little dull-chopping knife and pray that you don’t hack off a finger in the process of getting this thing sliced. (And try to decide if you could walk yourself to the hospital across the street if you happened to hack said finger off–no? just me?)
Okay, now that we’ve got that thing in two and all of our fingers are still attached, throw some olive oil on there, sprinkle on some salt, pepper and garlic and roast ‘em up for about 20 minutes in a 400 degree oven. Once it’s roasted, use a fork to shred it into pasta like strings.
Top with marinara sauce and a few frozen meat balls. Dump some more sauce on there and top with lots of mozzarella cheese. Top with a bit of Italian seasoning and bake for 20 more minutes.
Guys I’m really excited. I’ve found another thing to love about fall! Fall. Brews. I always thought that seasonal beers boasting harvest, and pumpkin on their labels would be too dark or too strong for my tastes. Boy, was I wrong. They are so delish! I think I even like them better than summer brews. I haven’t tried Trader Joe’s Oktoberfest yet, but here’s my take on the other four.
Blue Moon Harvest Pumpkin is my favorite by far. Blue Moon is my go-to already, so I might be biased, but I loved the subtle undertones of pumpkin spice along with the always dependable Blue Moon flavor. Shock Top Pumpkin Wheat was delish, but it tasted like pretty much every other variation of Shock Top wheat (aside from their fruity flavors).
New Belgium Tour de Fall was nice. I love the label–they always have the best labels. The flavor was aaaalmsot too strong for me, but I like to think it’s broadening my palate. KBC Pumpkin Ale is a close second to the Blue Moon. The cinnamon notes were just right–not too Big Red-ish. It was like brisk fall afternoon inside my frosty mug (who am I kidding I drank it straight out of the bottle).
What are your favorite fall brews?
I’ve been trying to stay away from posting found recipes lately, since I’m not sure how much they really add to the blogosphere. And have you ever been really excited to find a new recipe on Pinterest, just to find out that it only links to a recipe you’ve already tried (and aren’t crazy about). No? Just me? Probably, I do spend an insane amount of time on Pinterest. Anyhow, I digress. What I’m trying to get at, is that I’ve made an exception and I’m posting a found recipe for these incredible cookies!
I made these last fall and took them to work to share and they got rave reviews. Like raving rave reviews. And they deserve them. They are soft, moist and perfectly spiced for a delightful pumpkin bite. And the just-sweet-enough cream cheese frosting puts them over the edge. I can’t keep them in apartment, literally. I either send them away with friends or eat them all in one sitting and have to wear sweatpants for a week. I whipped up this batch last week to finish off a dinner of hearty chili, beer bread and seasonal brews I made for Dana and Theresa while they were in town. I don’t think anyone went away hungry. So here’s the deal, you need to make these cookies. You won’t regret it. If you live within the greater Des Moines metro you could probably convince me to make another batch for you too. The recipe comes from My Baking Addiction. I followed it pretty much to the T. I only made half a batch of the frosting (powdered sugar shortage) and it was almost enough, I was left with about half dozen unfrosted cookies. In the original recipe she makes really large cookies to yield two dozen. I made standard size cookies (with a scoop) and it made a generous four dozen.