I’m still NaNoWriMo-ing, which means I have limited words for you today. I’m running low on words, is what I’m saying.
But I do have two badass recipes for you. The first one was last night’s dinner: Italian Sausage Stuffed Acorn Squash. It was my family’s first foray into acorn squash, so it resulted in two annoying issues:
1. Dinner wasn’t served until 7pm because I couldn’t figure out how to cut the damn things in half without also sawing off my own hand. So I ended up waiting until Jason got home so he could muscle through the stupid things.
2. The kids had their typical reactions to a food they’ve been presented with for the first time. Bennett and Gray both went to bed early with ‘stomachaches’ and Jonas was less polite. He took one bite of food and said, “This tastes like blood.” Yes, BLOOD. The horrified looks on our faces this remark procured only fueled his fire. “And fur from a cat. This tastes like blood and fur from a cat,” he finished, and refused to touch another bite.
But I ate my entire dinner and can assure you that it tasted like nothing even close to any blood or fur from a cat I’ve ever eaten. It was actually super delicious, easy to make and healthy (I think it was healthy. What do I know about healthy? Nothing.). So I’m going to make it once a week until all of the kids realize how great it is and eat every bit of food on their plates (is what I assured them last night as they fled the dinner table. Oh the joys of parenting).
|Stuffed Acorn Squash|
- 2 acorn squash
- 3/4 lb of Italian sausage
- 1/2 white onion, diced
- 3 cloves of garlic, diced
- 1 green bell pepper, diced
- 1 large tomato, chopped
- Garlic salt
- olive oil
- 1/2 cup shredded parm
- Preheat oven to 425 degrees.
- Cut acorn squash in half and scoop out seeds. Place face down on an oiled cookie sheet. Bake for 30 minutes.
- Brown Italian sausage. Add garlic, saute 2 minutes. Add onion and green pepper, saute 4 more minutes. Add tomato, garlic salt, dash of oregano and 1/4 cup of parm. Stir to mix and remove from heat.
- Spoon mixture evenly into squash halves. Top with remaining parm.
- Bake 5 more minutes.
The special bonus recipe is actually for water. So maybe I only get half credit on that one. Quarter at least? But it’s such awesome and delicious water that when my sister had a glass at the baby shower we were throwing for my sister-in-law she said, “This is the best water I’ve ever had. Can I fill up my Nalgene bottle before I leave?”
Recipe for Best Water Ever:
Water, 2 cucumbers, 4 lemons, ice, a big pretty glass jug
Take a zesting tool and run it along the edges of the cucumbers to remove stripes and make it look ‘fancy’. Slice one and a half cucumbers. Muddle the remaining cucumber. Toss all in jug. Thinly slice two lemons and toss them in jug. Juice the remaining two lemons into the jug. Add a bunch of ice. Fill with water. Stir. Feel fancy and refreshed.