- Sunday: Stuffed Acorn Squash
- Monday: Pumpkin Chili + cornbread muffins (Jiffy)
- Tuesday: Hummus, Crudite & flatbread
- Wednesday: Pumpkin Chili + garlic toast (Pepperidge Farms)
- Thursday: Pasta Marinara (+ squash stuffing)
- Friday: (Okay, fine we ordered a pizza.)
I halved & seeded the squash; olive oil + S&P - and put them in a 350 oven for about an hour. (A fork works much better for seeding than a spoon, btw.)
I must credit Aggie's Kitchen. Please see the link.
My alterations: I use diced zucchini instead of mushrooms. I know that's quite different, but it tastes great, and mushrooms are not a hit with the hubben. I use fresh or frozen spinach instead of kale, as I just find it easier to work with. I use Italian breadcrumbs instead of panko, because I have it on hand. Finally, I omitted poultry seasoning & beef broth, because I forgot them!
I made this a couple weeks ago & positively adored it. Munchkin doesn't seem to care for winter squash but DIGS the stuffing. It is a HUGE amount of veggies too!
I used small "Golden Acorn" squash this time. I would recommend using the green ones. These were more bitter than the last time I made this recipe.
1/2 large white or yellow onion, diced
1 large tomato, chopped
1/2 bunch green onions, diced
1 can pack pumpkin
1 (10-oz) can diced tomatoes with basil, oregano & garlic
1 (10-oz) can seasoned black beans (in their liquid)
1 (10-oz) can dark red kidney beans (drained & rinsed)
2 boneless, skinless chicken breast - cooked & shredded
Saute the onions in a little olive oil. Add everything else. Simmer as long as you like. Serve it the next day for even more deliciousness!
I like chili with some shredded cheese. This one tasted just great with it. I preffered the corn muffins with it, but the garlic toast was fantastic too.
The whole process took me under 2 hours. It forced me to let my husband play with our Munchkin, whereas I usually hog her, but also allowed me to see them! Best of all, it nearly eliminated meal prep through the week. It was just lovely!
My best tips to do this yourself:
- Don't try 2 intensive recipes. Either pick 2 tried/true/easy or go with one sort of stretch + 1 go-to.
- Try to choose at least some overlap ingredients. This allows you to multipurpose as you prep ingredients.
- Find a day & time that work for you. It might be Wednesday night for all I know.
- If you find dinner prep stressful, give this a couple tries. It might take you once or twice to get the hang of it.
Probably, like me, you sort of get the idea. However, like Rachel Ray, I'll be back with more menus in this vein. I hope you enjoy it! :)