Acorn Squash…

I have never eaten more squash before in my life than I have this Fall!  It has quickly become one of my fave foods to eat because it’s delicious and so versatile.  You can do so many different things with squash and it is so healthy for you!

This recipe in particular is great because you can tailor it to your taste buds and it got my husbands seal of approval which is difficult when it comes to veggies!  I made two different versions like I do with most of our dinners, one with meat and one without.  Another reason I love this recipe is that it allows you to use your left overs but feels like a brand new meal.  You could literally use any combination of veggies or substitute the chicken for ground turkey or beef.

Chicken Version

1/3c Cooked Chicken Breast

1/4c Baby Spinach

1/4c Left-over Rice or Quinoa

2T Italian Bread Crumb

1/4c Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste
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Veggie Version

1/4c Baby Spinach

1/4c Mini Bella Mushrooms

1/4c Left over Rice or Quinoa

1T Italian Bread Crumbs

2T Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste


  1. Pre-heat oven to 400 degrees
  2. Slice your acorn squash in half scoop the seeds out
  3. Spray with olive oil and season with salt and pepper on both sides
  4. Place acorn squash orange side down on a baking tray and cook for about 25 minutes
  5. In a bowl combine the ingredients that you want to stuff your squash with (*save some of the grated cheese to top at the end)
  6. Take a pair of kitchen scissors and cut everything up so that you have smaller pieces which will make it easier to fit everything into the squash
  7. After 25 minutes take the squash out of the oven and carefully flip over
  8. Fill squash with your chicken or veggie mixture and top with the grated cheese and place back in the oven for about 10 minutes or until the cheese is golden brown
  9. Enjoy!

I love this meal so much it is super filling and nutritious, I also made a piece of tilapia to go along with my veggie version and it was great!  You could also use shrimp to stuff into a veggie version which I have tried before and that was really good too!

xo Meg

Orange Chicken…

For the last couple of years I have bounced back and forth from eating meat to no eating meat, for the past couple of months I have technically been eating a pescitarian diet.  Personally I just feel my best when I don’t eat meat, I still consume some dairy products like mozzarella cheese.  The Italian in me just cant let it go! I have switched to unsweetened almond milk in my coffee and baking and actually really love it!  Occasionally I will have yogurt but other than that its mostly fish, veggies, and grains.  That being said, it doesn’t mean that I don’t still cook for the rest of my family and I really don’t see my husband going veg anytime soon! One of his fave meals is orange chicken like the kind that is deep fried, sweet but still kind of sour, you know fattening and delicious.  So we were in the town over the other weekend with our friends and went to a shop where they specialize in flavor infused olive oils.  They were all really good and decided on garlic and tangerine.  So my husband asked me to come up with an orange chicken that was healthier than the kind you would find in a restaurant.  So this is what I came up with, I obviously didn’t eat the chicken but I had the same marinade on my salmon and it was delic!


1 lb Boneless Skinless Chicken Breast

3T Tangerine infused Extra Virgin Olive Oil

2T Orange Marmalade

2T Spicy Brown Mustard (or to taste)

1/4 T Honey

Salt & Pepper to taste

1 Large Orange zested

1 Large Orange Juiced

*Let the chicken maranade for as long as you can, ours sat for about 2 hours in the fridge.  Bake at 350 degrees for about 35 mins depending on how thick your chicken is cut or you could throw it on the grill

IMG_2983IMG_2974 IMG_2981 IMG_2986 IMG_2987 IMG_2990My husband absolutely loved how it turned out and said that it was light and fresh perfect for a hot North Carolina night! I served the chicken with brown rice and broccoli.  Depending on how you like to eat your rice you could double the recipe and save some of the marinade to put on the chicken after it comes out of the oven and mix it over the rice.

xo Meg