Oh. Oops. I said that thing about the writing… you know, that I was going to do it and keep it up and not let so much time go by between postings.
Sigh. I guess I lied a little bit.
So. What’s new? Well, Brian is running and talking (and talking back). Eighteen months flew by. Strange, how the middle of the night marathon rocking sessions make it seem like time is going by so slowly, then BAM. He’s -doing that think that parents don’t mention because they are afraid they will jinx it and make them stop doing that thing. You know, the quiet, all night thing in their crib… that thing! But, anyway. Moving on.
It’s fall. Crunchy leaves, chilly nights, unexpectedly warm(ish) afternoons. Pumpkin, pumpkin, pumpkin. Oh, pumpkin.
Pumpkin and I have a long-standing love-affair. But, that’s a story for another day.
Today, my story is about a dish that smells supremely fall, looks absolutely fantastic, and tastes delicious.
Eric wanted stuffed peppers for dinner, and I’m not really into the slimy green pepper with meat inside. Gimme my veggies, please. I had an acorn squash so I improvised. So, to end my (latest) blogging hiatus, I present to you:
Apple and Barley Stuffed Acorn Squash
(Serves 2 as a side, 1 as a meal)
1 acorn squash, halved and seeded
1 small mcintosh apple, peeled and diced
1/4 onion, diced
A combination of spices, you choose! (I used ginger, marjoram, garlic, and basil)
Leftover barley (or prepare fresh 1/4 cup barley and 3/4 cup water, simmered 20 minutes and drained)
Protein of choice for a meal- chick peas, gardein chicken strips, tofu
Preheat oven to 350*
1. Rub the inside of the squash with a little olive oil and set aside.
2. Heat olive oil in a pan and saute the onion, apple, and your choice of spices.
3. Mix the apple mixture with the barley, then spoon it into the squash.
4. Bake squash, covered, for about an hour. Uncover.
5. Top with cheddar cheese, if desired, and bake another 15-20 minutes.
6. Serve with your protein choice if it’s the main dish.
Brian kept asking for more!