Ground breaking: I got up this morning to workout! It has been a long time since I got up super early to workout. However, I knew today was going to SUCK at work and I knew I’d be lucky to leave by dinner time, so…I did it. I set my alarm, stayed up too late watching the vice president candidate debate, tossed and turned, let my mind race way past the time I should’ve been asleep, and was then up before my alarm. ::eye roll::
Maybe, possibly, someday I’d get my mind tricked into these morning workouts, but for now they just throw me completely off kilter.
That said, it felt SO good to get in that workout first thing. I hopped right into work only to have to depart for a pediatrician appointment. Naturally, Shea would have her well-child appointment and flu shot (!) yesterday and today, Piper would need to be seen for…swimmer’s ear. She doesn’t suffer from it all summer WHILE swimming, but now that she hasn’t been in a pool for a few weeks…bam. No clue.
After returning Piper to school, I ran from my desk to the front desk for the rest of the day. Holy productivity! I normally don’t get that many steps while at work, but somehow, my whirlwind of a day was definitely active in our little office space.
I left work to head to the pharmacy only to find out that the script that was sent 7 hours prior was not yet filled. I managed to spend more money in Walgreens than I normally would in Target as they filled the script for Piper’s ear drops. I finally got home around 6pm and pieced together a quick meal as one girl whined and cried about a bug bite and the other, more understandably, about her ear. Mark was at a work event.
Needless to say, crazy days don’t leave time for the more time-intensive meals. Meals like this one. They take some time, but man…the result is soooo worth the effort. A similar recipe is the #2 most popular recipe on my site. People go NUTS for stuffed squash with these Thanksgiving-y flavors. You will love it!
- 2 large acorn squashes, halved and seeds scraped removed
- 1 Tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 tsp fresh rosemary, minced
- 3 cloves garlic, chopped
- 1 lb sweet Italian turkey sausage, casings removed
- 1 apple, peeled, cored, and chopped
- 1/2 cup panko breadcrumbs
- ½ cup Parmigiano-Reggiano, finely shredded and divided
- Preheat oven to 400 degrees F. Use 1/2 tablespoon olive oil and brush the flesh of the squash using a pastry brush. Sprinkle with the salt and pepper. Roast for 30-35 minutes.
- Meanwhile, heat remaining oil in a large skillet over medium heat. Once hot, add the onion, celery, and rosemary. Cook until the onion is beginning to tenderize, about 2-3 minutes.
- Add the garlic and sausage. Cook until meat is no longer pink, breaking up with a wooden spoon into crumbles.
- Add the apple and cook until slightly softened, about 2 minutes. Mix in the panko and half the cheese until incorporated.
- After the squash has baked, remove and pack the sausage mixture into the center of each squash, mounding over the top. Sprinkle with the remaining cheese and bake for 20 minutes. Serve hot.
Recipe adapted from Tasty
Nutrition Information:Yield: 4 Serving Size: 1 stuffed squash half
Amount Per Serving: Calories: 407Total Fat: 21.0gCholesterol: 99mgSodium: 834mgCarbohydrates: 29.8gFiber: 4.5gSugar: 9.3gProtein: 25.8g
Love winter squash? Check out these recipes!
- Sausage and Apple-Stuffed Acorn Squash (very similar recipe, but a top post on the site worth sharing!)
- Roasted Butternut Squash Creamy Goat Cheese Pasta
- Roasted Brussels Sprouts Salad with Maple Butternut Squash, Pepitas, and Cranberries
- Butternut Squash Soup
- Kale, Butternut Squash, and Apple Salad with Maple Vinaigrette