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