Miniature Things: Spaghetti Squash = FAIL (?)

I've been in a fall mood lately, and with the weather today being rainy/snowy and cold, I decided to try something I've never made before; spaghetti squash. I love a good butternut squash and I for sure love sweet potatoes, but given my love of these two, I've never ventured into the world of acorn or spaghetti because I've never had a desire to. Today was time.
I found a recipe for some pesto pasta-like spaghetti squash here, and off I went. First up, is cooking the squash. I went for the simple route of boiling the whole squash in water, as opposed to roasting it. I'd say it worked out fairly well.

Boiling a squash

Once the squash is cooked (about 30-40 minutes), cut that baby open, scoop out the seeds and guts, and "spaghetti" away with a fork. It looks a little something like this:

Before Spaghetti

After Spaghetti

I decided to modify my recipe a bit and added chopped tomatoes along with the mozzarella. Sautee everything together over medium heat until combined, and the cheese starts to get a little melty.

Combining all the ingredients

When it's all said and done, you'll probably have a dinner that looks a little something like this

Pesto Spaghetti Squash = dinner

So what's the verdict? Well, to be quite honest, I didn't like this all that much. It's not that the flavors weren't tasty, but I think my mouth was confused. From everything I've read, spaghetti squash is supposed to be a "dieter's dream" as a replacement for pasta. And that was just it. It's not pasta. I wanted it to be pasta. So the kind of strange non-descript taste and hint of unexpected crunch was not what I was anticipating. Perhaps next time I'll try cooking my squash just a bit longer, and incorporating something creamy, like avocados.

After my squash adventure, I just wasn't entirely satisfied. And I had a raging taste for chocolate. Warm chocolate. And my sweet tooth needed to get appeased ASAP. So I fell back on a long-trusted recipe given to me by Brad's Grandma Shuberg. It did not disappoint (as it never does), and I shall share the recipe here with you. Use it wisely! Since you'll be eating these cookies all the time. :-)

Chocolate Drop Cookies
1 cup sugar
2 eggs
1 tsp vanilla
6 Tbsp butter (I used Earth Balance, which actually had better results!)
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2 cups semi-sweet chocolate chips, divided (I used mini chips)

First, beat all the wet ingredients together (sugar, eggs, butter, vanilla). Next beat in the dry ingredients (flour, powder, salt). Melt 1 cup of chocolate chips in the microwave until smooth. Mix this chocolate into the batter. Finally, once all the batter is combined, stir in the remaining 1 cup of chocolate chips. Chill the dough for 1 hour, roll into teaspoon sized balls (should yield about 3 dozen), drop dough balls into powdered sugar, then place on a silpat cookie sheet. Bake the cookies at 350F for about 10-12 minutes. Enjoy your chocolate Heaven whilst warm.