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Monday, March 11, 2013

The joys of Acorn Squash

On a whim the other day, I bought an acorn squash.  It was so delicious, we've eaten it three more times in the last few weeks!  So simple, just cut it in half, put it cut side down in a pan with about an inch of water, and bake for 45 minutes at 400*.  Scoop out the seeds, add a teaspoon of butter and a tablespoon of brown sugar, and call it done!  (I even save it for last and call it "dessert squash")  So good!!!

This week’s Menu:
March 10-16

Sunday: Salmon, Acorn Squash, Kale Salad
Monday: Tempeh and Greens Stew*
Tuesday: Asparagus Soup and Bread
Wednesday: Tofu Stir Fry
Thursday: Corn and Veggie Chowder*
Friday: TBA
Saturday: Under the Sea Party! “Crab” toasts, Kale Salad, and Roasted Veggie Pasta*
(* from Appetite for Reduction... you'd think I was a paid spokesperson for how much I use this book!)


  1. I was organizing stuff out in the garage yesterday and found an acorn squash...half rotten. Dang, I hate when that happens. We like to eat ours two ways. One like how you prepared it plus the addition of pumpkin or apple pie spice. And the other way is to slice it into wedges and roast it and then drizzle on a mixture of honey, jalapeno, and pecans or walnuts that have just been heated on the stove.

  2. These are our two faves: