I know it’s been slow going on trying to cook new recipes but it turns out groceries cost money and my funds are quite small right now. Instead, I’m trying to save some money and make my way through my stockpile of food in my freezer and in my cabinets before I buy a lot more food. This ends up meaning I’m eating ramen and lots of frozen chicken breasts. Not a very exciting time but economical. It reminds me of being back in college except I think I still had better groceries back then.. Adulting has turned out to be way less fun that it should be. I digress.
I’m still working my way through Good Eats and have decided to treat myself to cooking new food this week. Season 8 episode 14 is entitled “Stuff It” and has a recipe that I’ve decided to give a shot. Alton has spent 7 full seasons reminding viewers that “Stuffing is Evil” but by season 8 he’s gotten so many fan letters asking for a stuffing recipe because, let’s be honest, stuffing is the best part of Thanksgiving. I just love side dishes and could live off of those and appetizers as full meals. I love snacks. Of course “Stuff It” starts off with a traditional stuffing, turkey and all. Alton gives the tips to stuffing and how to make sure that everything is done cooking around the same time so you’re turkey isn’t raw, or dry. Not Good Eats. However, I’m not going to be making a whole turkey with stuffing for myself anytime soon so I’ve decided to move onto the next recipe.
Sorry for the terrible photo; literally crawled out of bed when the timer went off on the oven and almost didn’t take one before laying back down.
Stuffed Acorn Squash is where I’m at. I love acorn squash but I’ve never made it for myself. It’s peak fall season so they’re in every store and stand that I pass and they look so good and I love the way they taste plus they look so cute so I figured this was the time to do it. I cut the recipe in half and by in half I mean I made the whole serving of stuffing and only bought two acorn squash but I think it worked out well. I ended up baking the extra stuffing in a small casserole and had extra rice to eat on the side. It turns out you can’t really fit too much in an acorn squash so it was nice to have a little extra to fill me up because I made this as my dinner, not just a side. I planned on having one squash for dinner and the other for lunch the next day and I’m pretty happy about this decision. I followed the recipe and filled with ground pork, rice, carrots, onions, and celery but I switched out the spinach for mushrooms because I didn’t have it thawed and ready to cook. A little unprepared on my part. I may add the spinach for the second one at lunch today though. I added a little extra wine to the casserole with the extra stuffing and it’s only a little overpowering so some spinach could help cut that flavor just a bit.
This tasted better than I expected. I will put a disclaimer that I have a cold right now so my taste buds are all off kilter and I know that it could use a pinch more salt but I enjoyed making this dish and eating it and I’m really happy with this process. I would totally do this again, it was super easy and really filling and it made my apartment smell great and feel so warm for fall.