Last week, I made Erica’s Butternut Squash Chili that she recommended. I LOVE making chili and soup (year round, really) because it’s easy to make a batch on the weekend and then eat the leftovers for lunch all week.
Erica, THANK YOU for this recipe! I know I’ve ranted and raved about this chili many times, but THIS might be my new favorite. (I did sub half of the black beans for garbanzo beans, since I had some on hand). Deliciousness!
I have made spaghetti squash before, but it had been awhile. Now, before when I’ve had it, I’ve baked it in the oven. This time I decided to give the ole’ microwave technique a try.
What did I do wrong? Too much time?! In any event, it still tasted muy bueno.
And last but not least….acorn squash!
Now this I DID successfully prepare in the microwave.
I know it sounds weird, but I tossed in some Persian Cucumbers (from TJ’s….MY FAVORITE) and topped it off with goat cheese. Heaven.
HAPPY ALMOST HALLOWEEN!!! What are your plans for the big weekend? Halloween is one of my FAVORITE holidays. And hopefully this year’s will end up better than last year’s. I’m heading out tonight with the girls, then tomorrow we’ll celebrate my mama’s birthday and of course, see the little ones in all of their costumes. So cute – it’s amazing to see how much they’ve all changed in 2 years!
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