Oh man was a good evening! I am pretty much excited about everything right now. My dinner (and drink) are delicious, but more importantly fall themed, and the whole meal is just rocking my socks! I’ll back up though…
We didn’t head out to the store until after 7:30 but I was cool with the tardiness because I was excited about my new shirt.
This was one of many $10 mall finds last weekend.
The grocery store was quick and easy, Adam and I make each other laugh so much when we are doing errands. This week’s BSI, a la Megan, is acorn squash, so I picked one up for dinner.
By the way, Adam was less than thrilled by a veggie stuffed squash so he made his own dinner, including (among several other things) this sample from Annie Chun’s Soup Bowls.
It had beef broth, so my caveman was happy.
While I cooked dinner I ate the last of this pineapple.
Dinner was a masterpiece if I do say so myself! My squash was inspired by eggplant and chicken parmesan, but ended up being waay more tasty. Italian Stuffed Acorn Squash, for 1-2
- 1 medium acorn squash, cut in half with seeds scooped out (go bigger than the one I bought, pictured above, it was too small and I had leftover guts)
- 1T evoo
- 1C baby bella mushrooms, sliced
- 1/2 a small eggplant, cubed (I used a graffiti eggplant)
- 1/4t minced garlic
- 1/4t dried oregano
- salt and pepper
- 3T balsamic vinegar
- 1/2C marinara sauce
- 1/4C reduced fat mozzarella, shredded
- 1T seasoned bread crumbs
- Preheat the oven to 400*. Line a baking pan with tin foil and spray lightly with cooking spray. Place squash cut side down and cook for 40minutes.
- While squash is cooking, heat evoo in a pan over medium-high heat. Add eggplant and mushrooms.
- Season with salt, pepper, and oregano. Cook for 7minutes, stirring occasionally.
- Add balsmic vinegar and cook another 3-5minutes, until liquid is reduced.
- Remove from heat and stir in marinara sauce.
- Remove squash from oven and flip cut side up. Fill cavities with veggie mixture and top each side with half of the bread crumbs and cheese.
- Return to oven for 10minutes, until cheese is browned.
Holy cow, I fell in love! The flavors of this melded together amazingly and I loved the texture. Gaaah!
I really planned on eating the entire thing but 1half ended up being enough (I also ate some leftover stuffing while the final product cooked).
I am super excited to finish the rest tomorrow! To drink I made the most “Fall” cocktail ever.
8oz each apple cider and pumpkin beer. Gah again!
Good meals, especially especially fall themed ones, make me so happy! I’m going to do some blog reading and then head to bed. I didn’t get any studying done today (that time was taken up by the flooding fun) so I have a lot to accomplish before my in-laws get here tomorrow. Sleep tight!
Do you participate in the BSIs? Have you won any?
