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!

I apologize that this is such a terrible photo! Not only was I distracted by my meal but also my dinner date, so I took this photo without making sure it was up to snuff, oops. Despite the amateur photo, this stuffed artichoke was delish. I found this article online months ago and have been dying to try it. I attempting them once in college and failed miserably which I attribute to never having seen an artichoke cooked like this. Since then I’ve talked to several people (including The Fabulous Foodie, who has to lend me her mother’s recipe) who have told me what it should look like, taste like and most important to me-how to eat it! I think these turned out rather well. My only adjustment for next time would be to make sure I got the dressing/butter mixture into each of the leaves. Some of them had only dry bread crumbs which were still good but made eating a bit messy. Perhaps mixing the dry and wet ingredients beforehand would help. I still have two more left over and I’m looking forward to trying another artichoke recipe.