Happy Monday!!

I hope everyone had an amazing weekend! Eric and I traveled down to Aggieland (aka College Station) for a little Fighting Texas Aggie Football! We played the University of Oklahoma, and won 33-19. Whoop! It was a very exciting game. We also had a fantastic time visiting with Eric's brother and his wife, Meredith, who we haven't seen in forever! Overall, I give this weekend a 10!

On to the exciting news! In order to fairly choose a winner, I let the random number generator choose the number for me. Our winner is........ DRUM ROLL PLEASE!

Katelyn left a comment on October 27, 2010. I can't wait to send you your antioxidant twist tubes. Since you have a private profile, will you please e-mail me your address (LaurenEGeorge@gmail.com), so I can send you your goodies? Thank you to everyone who entered, and I promise there will be more giveaways to come! Keep an eye on the Shop FF&F page for updates on specials going on at my shop.
Now, on to the acorn squash bowls. I am trying to be more creative with my meat free meals, so when I saw a giant bin of acorn squash today, I just had to grab one. I decided to fill my acorn squash with quinoa and mushroom pilaf.


Ingredients:
1 acorn squash
1/4 cup quinoa (or rice of your choice)
1/4 cup chopped mushrooms
salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees
2. Cup acorn squash in half, and remove the seeds. 
3. Place upside down on a cookie sheet, and bake for 20 minutes.
4. While the squash is in the over, prepare quinoa or rice according to the directions on the package.
5. I simply threw the mushrooms in the boiling water with the quinoa, however you could also sautee them separately and add after the rice is cooked. 
6. When the squash is done, flip it over, and pour the rice and mushroom mixture in the middle.  
7. Bake right-side up for an additional 15 minutes.
8. Remove from the oven and enjoy!

This was my first experience cooking with acorn squash, and I loved it! Make sure the squash is thoroughly cooked. It should be pretty soft and easy to eat with a fork.

Food for thought:
Have you ever cooked acorn squash?
Does anyone have an suggestions for good vegetarian cookbooks?


In health,

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