I’m a very clean person. I make the bed everyday, I don’t leave dishes in the sink, vacuuming is more of a hobby than a chore. I’m clean by definition!

When I cook, however, I transform into a monster.

I don’t clean as I go, food is everywhere, scraps strewn on the floor. It’s reprehensible.

Garrett walked into the kitchen last night & I was on my hands & knees picking up acorn squash seeds. Still some strays that I think Topanga (dog) snatched… Will seeds kill pups??

The end result is so worth it, though.

Also, I’m on insta (finally) so go follow me: @emergingadulteats

Time: 40 minutes (prep + cooking) | Serves: 2

Ingredients:

• 2 acorn squash, halved & deseeded
• 1 cup of wild rice
• 1 onion, diced
• 1 tbsp. of garlic, minced
• 1/4 cup of fresh cranberries (dried is fine but I was feeling risky)
• 4 celery stalks, diced
• 1/4 cup of arugula
• 3 tbsp. of butter
• S+P, to taste

How to:

• Preheat oven to 450 degrees
• Place squash on a baking sheet, cut side up
• Sprinkle with S+P & add 1/2 of a tbsp. of butter to each halve.
• Roast for 30 minutes or until fork tender
• While squash is cooking, cook rice according to package directions
• In a medium size skillet, melt a tbsp. of butter & add garlic + onion
• Cook until fragrant & add cranberries
• Cook until cranberries start to burst (this part is awesome)
• Add celery + S+P & cook for another 3-4 minutes
• Add arugula & cook for another 2 minutes
• Add rice to cranberry mixture and add some more S+P
• Stuff your squash & eat!