Stuffed Acorn Squash

Hi friends, how is everyone’s December treating them? Can you believe that we are only 15 days away from the big day!!? 15 days & let me tell you, I have about 2 gifts actually purchased. Oh boy. How are you guys doing with holiday shopping? This year I am blaming my procrastination on this stupid cold that I have been trying to kick for the past week.

I have tried it all, tea, vitamins, OJ, sleep, the great outdoors, & finally I even succumbed to meds. Uhg I hate taking pills, especially pills that are the size of a nut. Really Mucinex, you can’t make it a little smaller?

Fun fact, I didn’t actually swallow a pill until I was 19 & had mono for three months. Swallowing pills still brings back terrible memories.

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Anyway, I pulled up my big girl panties, took some Mucinex for the past few days, slept a little longer than normal & I am hoping that will do the trick.

Since I’ve been feeling so down in the dumps, I haven’t really been in the mood to make big meals, or really even eat them. I’ve actually been so lazy that I even suggested we ordered Dominos last night. Eww. When I have been cooking, I have been sticking to small easy meals that are healthy to try to pick my immune system. Acorn squash, my new fixation, is one of those meals.

This isn’t my favorite version of this amazing little vegetable. I am keeping that one for myself for now, but this is right up there with some of the most amazing things in the world. You know, like pink ponies, meowing kittens, & never ending brownies. Truth is, you can really whip up any concoction you’d like for the filling, & as long as it is as green, & veggie filled as this is, with a little truffle oil on top, I can guarantee it will probably be just as good. Enjoy!

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1 green acrorn squash
6 green onions
1 large garlic clove
½ cup mushrooms, chopped
4 oz spinach
1 Tbsp panko bread crumbs
Salt and pepper
Truffle oil

1. Preheat the oven to 400⁰.
2. Chop green onions, garlic, and mushrooms and place into small pan with olive oil. Cook until mushrooms are tender and add spinach. Cook until spinach is just starting to wilt.
3. With a sharp knife, cut the stem of the squash off and discard. Then, laying the squash on the cut edge, slice the squash down the center to half it.
4. Scrape out the seeds from the middle and throw them away. Drizzle olive oil on the inside of the squash, and salt and pepper. Spread with a brush.
5. Fill the center of both pieces of squash with mushroom and spinach mixture.
6. Place ½ Tbsp of panko bread crumbs onto each squash to cover mushroom and spinach mixture. Drizzle truffle oil onto of panko and salt and pepper.
7. Bake for 45-50 minutes, until top begins to brown.

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