Baking with Blondie

Happy Monday, everyone! We're all at the beginning of a brand new week. These last few weeks of May for us are jam-packed with everything I don't want to have to deal with next month when the baby comes. I've crammed it all into May, and left June completely wide open in case this little guy comes early, or I need to slow things down again...

I have been making cupcakes and frosting since as long as I can remember, but my love for baking these little cupcake beauties didn't really start until my husband was in law school and I had more time to play around with the flavors. I fell hard for the cupcake, and love making them to this day almost every weekend for cake/cupcake orders.  I rarely, though, share my recipes. Why? I like to keep the mystery alive in my baking! I like to have the magical recipe that works every time, that makes people's mouths water, and keeps them coming back for more. However... 

I remember the first time I had spaghetti squash. It was after my Grandma June's funeral viewing, and it had been quite the long day. We stumbled over to my grandma's empty house afterwards, and were pretty exhausted. I remember thinking just how hungry we were, and how I wished we would have packed more things to munch on afterwards. When we walked through the door to my grandma's house, a lovely smell filled our senses. My sister, the paleo-tastic queen, had made a spaghetti squash turkey lasagna bake for everyone to enjoy for dinner. It smelled amazing, and although I had sworn off spaghetti squash altogether, I filled my plate and took my first bite. Although she didn't include the cheesy layer like I did in this recipe below, hers tasted just awesome. I was sold on spaghetti squash forever, and knew right then I would need to recreate this heavenly dish at home for my boys someday.