Hello, hello!
What a crazy weekend. I feel very exhausted. I ran 5 miles on Saturday and 11 miles on Sunday. Saturday evening my dad and I took Boo to look at some stars. It was really beautiful, and a rare opportunity. Not only was it rare because my dad doesn’t live here, but we never let Boo up past his bedtime so this was a super treat.
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| Papa and Boo. Picture perfect. |
I didn’t run until the middle of the afternoon on Sunday. It was very hot, and I complained for at least three-fourths of the run. Thankfully my friend started complaining at the end, too, so I felt less guilty for bringing us down. The good news out of this is that my friend is back from her trip! Yay! I also got to stuff my face very shortly afterward with about five pickles, and a plate full of turkey and gravy. My cousin is on the hunt for the perfect open-face turkey sandwich. Although this was delicious, I can assure you this was not it. I’ll keep looking for him.
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| Checkin’ out some mushrooms. She hasn’t started complaining yet. |
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| Pickles. Mmm… |
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| Hot Open Faced Turkey Sandwich. |
For dessert we brought home a Radio Bar from a local bakery. I’m not entirely sure what a radio bar is, but it looked and tasted a lot like a petit four, so I was happy. Unfortunately we ate it much too fast to get a picture.
Why is it that the night after every long run something inevitably happens in my house that interrupts my sleep? This time it was my own discomfort for most of the night, then my son waking up at 1:30 am, and then my daughter screaming for no apparent reason at 5:24 am. But I hear it’s National Coffee Day, so I guess it will all work out. I’ll be sure to go to bed extra early tonight. 🙂
Today’s recipe is another yummy fall harvest-y kind of a dish — Quinoa Stuffed Acorn Squash. It’s very filling and oddly satisfying. And not a lot of squash if you’re not a huge squash fan. And why do I keep forgetting to take pictures while I’m cooking?! Oh, that’s right… I have two crazy kids. Now it’s all coming together… I do have a picture of our leftovers. I suppose that will suffice until I make this dish again and can take a proper photo. I do apologize for the oversight, friends.
This is another one of those semi-complicated recipes so in fair warning, don’t try this if you have kids that need constant attention unless another adult is present. Trust me, it just makes it much less chaotic this way.
I’m linking up with Annmarie and Cassandra for another tasty edition of Meatless Monday! You can link up, too. Instructions to join the link up follow below.
Enjoy the recipe and have a glorious day, loves!
Quinoa Stuffed Acorn Squash
Ingredients
- 2 large acorn squash
- 1-2 Tbsp olive oil or coconut oil
- 2 C quinoa
- 1 onion, diced
- 4 cloves garlic, chopped or minced
- 1 C sliced mushrooms
- 1 can chickpeas
- 2/3 C raisins
- 2/3 C pine nuts
- 2 tsp dried basil
- 1/2 tsp tamari
- sage for sprinkling on top
Directions
Preheat the oven to 400˚F. Cut the squash in half length-wise and remove the seeds. Brush the squash with olive oil and sprinkle with salt and pepper. Place in a lightly oiled dish and back for 45 minutes.
Cook quinoa.
Heat oil in a large saucepan and add onions, mushrooms, garlic, and chickpeas. Stir and add tamari. Cook until the onions are translucent and everything begins to brown. Add the cooked quinoa to the onion mixture and combine. Place the quinoa and onion mixture into a large bowl. Add raisins, basil, and pine nuts and stir well.
Remove squash from the oven and stuff with the quinoa mixture. Place any extra stuffing in the baking dish around the squash. Return to the oven and cook for another 15 minutes. Squash is done when it is very soft when pierced with a fork and the edges are golden brown. Sprinkle with a light dusting of sage and serve.
Enjoy!
