Fall is my favorite season – for so many reasons. I love the brisk, cooler temperatures. The weather is usually perfect for running outside and for sleeping with your windows open at night. Of course, there is the food. I love pumpkin, apples, squash and comfort food in general. During the summer I tend to cook less – and by the time fall rolls around I’m itching to get back into the kitchen and end up cooking up a storm.

Recently I’ve been cooking some pretty amazing meals. I’ve mentioned the spaghetti squash au gratin in the previous post – that recipe is definitely a keeper. The same weekend I made a pumpkin whole wheat pasta bake recipe adapted from Skinny Taste (for her recipe, click here). The end result was amazing – a perfect dinner for a cooler night.

I ate my pumpkin pasta with slices of grilled chicken and steamed broccoli to accomplish a more balanced meal. It was all delicious!

Another night I made zucchini boats. This recipe is one that I have been wanting to make all summer – because zucchini is much more of a summer food. But due to family circumstances I was not able to cook much this summer. But trust me – you need to make these zucchini boats the next time you can get fresh zucchini – maybe if you are lucky there are still some in your local markets!

I love these zucchini boats stuffed with peppers, garlic, onions and chicken sausage. I will probably be making them any time I can find zucchini. But normally, when October rolls around I am thrilled to see Spaghetti Squash in the stores – and I’m very willing to switch from zoodles (zucchini like noodles that take the place of spaghetti for me in the summer) to spaghetti squash as a substitute for pasta.

[spaghetti squash garnished with fresh parsley]

Last night after work I went to the grocery store with a list in hand. I knew exactly what I was going to make because it had been a chilly 26 degrees when I woke up Monday morning. Chicken Curry was sounding so good! I got home and quickly started chopping two onions, toasting cinnamon sticks in butter, and in no time a pretty amazing dinner was under way. The final product was really quite something (and I was indebted to my rice cooker for at least making that process painless while I was making everything else!)

[Chicken Curry with plain greek yogurt and almonds on top of a bed jasmine rice. A side of garlic naan and steamed broccoli.]

I love picking out pumpkins before Halloween and putting them around the house. I love carving pumpkins the afternoon of Halloween and putting them out for the trick or treaters to see when they come up to the house asking for candy!

I’ve been stocking up on Libby’s canned pumpkin because I have read a few articles saying that by the time Thanksgiving rolls around, it might be hard to find canned pumpkin in the stores….

I love when you get home and happen to catch a beautiful tree right at the golden hour – when the sun is hitting the leaves and just making it look completely amazing. It’s all about taking these moments in!

These are just some of the reasons I love autumn. Oh – and I’ve been know to enjoy a Pumpkin Spice Latte from time to time, too!