Acorn Squash Boats

Its autumn, friends!

So I've already started hiding in my blankets and snuggling with the television.

All of that nesting can make a girl hungry, so I decided to use the two little acorn squashes that have been cuddling on my food shelf for the past month to make a delish dish!

Acorn Squash Boats

2 small acorn squashes
1 1/2 cups broccoli florets
1 1/2 cups kale, ribbed
1 minced garlic clove
1/3 onion, diced
1/2 tsp seasoned salt

a sprinkle of garlic salt
1 tbsp olive oil
1/4 cup pistachios
1/3 log goat cheese (I had tomato basil flavored goat cheese)
2-3 tbsp shredded Italian cheese

Preheat oven to 350. Cut acorn squashes in half, remove the seeds, and poke a few holes in the halves. Place upside down (skin side up) on a cookie sheet, lined with foil, and drizzled with water. Bake for 30 minutes until tender.
In your favorite skillet, sauté the onions, garlic, broccoli, and kale with some olive oil. Season with seasoned salt. Add pistachios at the end to heat through. Sprinkle a bit of garlic salt.
Once the squash are tender, flip them over so they become 'boats'. Spray a baking dish. Place them in the dish and sprinkle goat cheese inside each boat. Fill/ top each boat with the broccoli mixture, Italian cheese, and a bit more goat cheese.
Bake for 10 minutes until they are melty. Broil the cheese for a minute. Serve warm! Yay for deliciousness!

xoxo Sam

Greek Buffalo-toes

The weather has been lovely and all I want to eat are appetizers and watch football games!

I was hungry for a gyro... and I was hungry for buffalo wings.

I can always eat some nachos.

So I created....

Greek Buffalo-toes

2-3 small-medium potatoes, cut into 1/4 inch slices
1 tbsp olive oil
1/2 tsp seasoned salt
1 pinch black pepper
1/4 onion sliced thin
1 chicken breast, chicken patty, or veggie burger patty, cut into slices
1/3 cup shredded cheese, whatever you have- feta, cheddar

Veggie toppings of your choice: diced tomatoes and spinach

Buffalo sauce: 

2 tbsp cayenne pepper sauce
2 tsp butter
1 tsp olive oil

Tzatziki sauce: 

1/2 cup plain Greek yogurt
1/2 English cucumber shredded
1 garlic clove minced
pepper
seasoned salt
1 tbsp lemon juice

Preheat oven to 425. Toss potatoes in a bowl with olive oil, seasoned salt, and black pepper. Lay out the slices on a parchment lined sheet in a single layer. Bake 10 minutes, flip and bake 10 more minutes.
Meanwhile, sauté the sliced onions and sliced veggie burger patty until warm and slightly browned.
Place the cooked potatoes on an oven safe platter, top with onions, burger patty slices, and cheese.
In the same pan you cooked the onions, add the pepper sauce, oil, and butter and warm until saucy. Pour over burger patty strips and potatoes. Return to the oven for 5 minutes.
Mix the Greek yogurt, cucumber, garlic, pepper, seasoned salt, and lemon juice in a bowl.
When the cheese is melty, top the platter with your favorite veggie toppings. I topped mine with spinach, tomato chunks, and the tzatziki sauce. YUM!

To get the original version, check out Half Baked Harvest! Happy football munching!!

xoxo Sam