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
Ingredients
Directions (Yields 2 Servings)
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