The week leading up to a holiday is always awkward when it comes to cooking. I haven’t stopped thinking about what to make for Christmas dinner since the day after Thanksgiving. The awkwardness comes with the meals in between, because every meal after Thanksgiving is just a pregame for the next big holiday meal. The week before Christmas is especially annoying because I don’t want to eat anything that is too similar to what I’ll be eating for Christmas dinner. This means that the traditional holiday ingredients that I usually use around this time are off the table when it’s this close to the holiday, including sweet potatoes and anything cranberry really. This might just be me, but I really take Christmas dinner that seriously. This Thai Coconut Red Curry was the perfect solution. It’s an easy dish to double and keep over a few days to give yourself a cooking break. Plus, it still gives off the warm, comfort food[ie] feeling that we all want around this time of year.
Spaghetti squash is the ultimate gift to healthy foodies because of its versatility. In the midst of developing this recipe, I came across a ton of amazing spaghetti squash recipes that I am now dying to try. The first time I had spaghetti squash, it was prepared…like spaghetti, with the traditional tomato sauce and little bit of cheese sprinkled on top. Since then, I’ve been intrigued with the whole idea of replacing actual pasta with this vegetable ‘mock pasta’. And, although it doesn’t taste exactly like spaghetti, it’s healthier and refreshing.