Cheesy Acorn Squash

acorn side

One of my favorite things about the fall season is all the vegetables! While it’s still 90 degrees outside, I love to peruse the fresh produce aisles at the grocery store and check out the new options. This week there was a sale on acorn squash. I’ve already shared my recipe for stuffed squash, but this week I decided to make the squash as a side dish.

Ingredients:
1 large acorn squash (for two people, for four people you would need two)
1/2 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/3 cup heavy cream
1/2 cup shredded Parmesan cheese

Directions:
1. Heat oven to 400 degrees.
2. Wash the squash and use a sharp knife to chop the squash in half. Scoop out the seeds.
3. Rub the inside of the squash with olive oil.
4. Season the squash with the salt, pepper, garlic powder and Italian seasoning.
5. Bake for about 20 minutes with the flesh side up, until sauce begins to soften.
6. Divide the heavy cream between the two halves of the squash and top with the Parmesan cheese.
7. Bake for an additional 10-15 minutes until the cheese melts and the cream is absorbed and the flesh pricks easily with a fork.

That’s it, enjoy! Thanks for stopping by!

Advertisements

Menu Plan Monday 9/10/18

menuplan2_zps5425df44

Ahhh September! Fall weather (not really!) hurricane prep, and the hope of cooler temperatures a few months down the road! That’s pretty much the description of early fall here in Florida. We are still pretty much pushing 90 degrees every day so it’s basically summer part 2, which is okay with me! I’ve got a fresh crop of key limes, and I just used them to make my favorite pie! We are still spending our afternoons swimming in the pool or hanging at the beach and weekends cooking out with friends, so aside from those ugly storms swirling out there, the lack of fall weather doesn’t bother me too much! Here’s our menu for the week:

Monday: Enchilada Casserole

Tuesday: Cheesy Chicken with Potato Bites

Wednesday: Stuffed Zucchini

Thursday: Polenta Casserole

Friday: Probably leftovers

Thanks for stopping by for Menu Plan Monday! Have a great week!

Menu Plan Monday 8/27/18

menuplan2_zps5425df44

 

Is it starting to feel like fall where you are? It definitely is not here, but I am still excited to move on from summer into the fall season! I am looking forward to the Fall festivals and all the holidays, even if it is still going to be incredibly hot while they are going on! This is our menu for this week:

Monday: Garlic and Basil Chicken

Tuesday: Pork Ragu

Wednesday: Stuffed Shells

Thursday: Spanish Rice

Friday: Leftovers (in preparation for the Labor Day weekend barbecues!)

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 8/6/18

menuplan2_zps5425df44

 

So, the first week of August hasn’t been so great to us for many personal reasons, even though my birthday is today, but we are making the best we can of it. Here is our menu for the week:

Monday: my boys are cooking me dinner for my birthday!

Tuesday: probably enchiladas

Wednesday: spaghetti

Thursday: Ribs with mashed cauliflower

Friday: Rosemary baked chicken

Thanks for stopping by for Menu Plan Monday.  Hopefully next week will be better!

Menu Plan Monday 7/30/18

menuplan2_zps5425df44

It is the end of July and this weekend is the start of my birthday celebration! My birthday is officially next Monday (meaning I don’t have to cook) but we will be celebrating with a brunch with friends this weekend. My hubby will be cooking up french toast, bacon, and eggs on the outdoor griddle while I enjoy mimosas with my friends! In the meantime, this is what’s on our menu for this week:

Monday: Stuffed Chicken Breast and lemon parmesan broccoli

Tuesday: Beef and Broccoli pasta (broccoli was on sale this week)

Wednesday: Buffalo chicken tacos

Thursday: leftovers

Friday: Birthday kickoff! Drinks and tapas with the girls!

Thanks for stopping by for Menu Plan Monday! Have a great week.

Menu Plan Monday 7/17/18

menuplan2_zps5425df44

I am back to vacation and getting back into my normal routine (slowly) after getting done with all the unpacking and laundry and going to the grocery store. It’s hard adjusting back to normal life after a whole week off! The temperatures in the mountains were beautiful so it’s also kind of hard getting back to the regular heat here in Florida. This is our menu for this week:

Monday: Spaghetti (I still wasn’t prepared to really cook)

Tuesday: Stuffed Peppers

Wednesday: Chicken Caprese

Thursday: Buffalo Chicken Salad

Friday: Sausage and Peppers

Thanks for stopping by! Have a great week.