I had been seeing acorn squash at Trader Joe’s for a while and one day I just couldn’t pass by them anymore! I grabbed one and proceeded to look up a recipe on Epicurious while I was still in the store. I didn’t find one that really spoke to me so I decided to use just use it as inspiration. In the end, I roasted the squash upside down in water in the oven, flipped them right-side-up and filled with instant brown rice, onions, jalapeno chicken sausage and cheddar cheese and continued to cook them. The result was a delicious bowl of autumnal goodness. Yup, I said it. This squash was under $2 and is very healthy and delicious, a winning combo. I can’t wait to cook up some more fall foods!