Have I mentioned that fall is my favorite season? I absolutely love when the leaves start changing colors and I can start pulling out my sweaters and cardigans. I am also a major fan of squash. This past week when I did my CSA pickup, I chose three different squash varieties (acorn, butternut, & spaghetti). I’m not quite sure what I will do with the butternut and spaghetti this week, but I have absolutely fallen in love with my new acorn squash recipe. I made this last week and will definitely incorporate it into this week’s meal plan as well. I got the idea for this acorn squash recipe when we were eating brunch at Butcher & Bee in Charleston, S.C. I changed up the veggies inside because I wanted to use what I had and also added sausage. I hope you love this one as much as I do!
Stuffed Acorn Squash
Directions (Yields 2 Servings)
Comments will be approved before showing up.
He’s here! Elias James Jones was born on August 11, 2017 at 12:49 am. We arrived at the hospital at 11:30pm (just in time) and his delivery was super fast. He weighed 9lbs 5oz and was 22 inches long. We’re all doing well and adjusting to being a family of four. Our favorite photographer (Emma Frances Logan ...
Some Call Me Crunchy Newsletter
Join my newsletter and get 25% off your first purchase!