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
- 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
- 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!