stuffed acorn squash

I’m feeling a little uninspired verbally tonight so I’ll keep this short and sweet.  First of all, thanks for all of the kind words regarding my lack of running this week!  You guys are great for understanding, but I do fully intend on getting back in the groove by Saturday.  I’m shooting for some sort of action tomorrow morning, even though it is supposed to be the coldest of our mornings this winter so far.  I was inspired by Meghann’s workout bargain this morning, and am going to try and be similarly motivated tomorrow when my alarm goes off.  I’m not promising anything outside though, forecasts that the real feel temperature tomorrow at 6am will be -2*.  Yes, that’s a negative in front of that 2*.  Brrrrrrrr.  🙂

Today’s eats…

Breakfast:  toasted ezekiel muffin with natural peanut butter, sliced apple and cranberry ketchup.


Lunch:  out with a friend at Bizou!  Definitely my favorite C’ville downtown lunch spot.  No pictures, but I assure you that I had a fabulous housemade peppery pasta with butternut squash purée and garlicky sautéed spinach.  It was soooooo good, and something I will definitely be trying to replicate soon.

Snack:  blood orange with 1/2 cup Fage 0%.  I may have also had a fig almond brownie…  🙂 


Dinner:  stuffed acorn squash and steamed broccoli.  This was such a good dinner, and so warming on such a cold night!  🙂




Stuffed Acorn Squash


  • 2 tbsp olive oil
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1/2 onion, chopped
  • 3 garlic cloves, sliced
  • 1/2 red bell pepper, chopped
  • splash of dry red or white wine
  • 1 cup cooked bulgur
  • fresh parsley
  • 1 cooked chicken breast (I seasoned with Chef Paul’s Poultry Magic), shredded
  • 2 cups fresh spinach
  • 2 small acorn squash
  • 1 tbsp butter
  • salt + pepper


  1. Cut 1 inch off of top of each acorn squash.  Reserve top.  If needed, cut a bit off of bottom of squash to flatten so that they will sit up in pan in oven. Scoop out seeds and strings.  Put 1/2 tbsp butter into each acorn squash and set aside.
  2. Preheat oven to 400*.
  3. Heat oil in large saucepan.  Sauté celery, carrot, onion, garlic and bell pepper for 5-7 minutes until tender.
  4. Deglaze pan with red wine.  Add bulgur, shredded chicken, fresh parsley, salt and pepper to taste.   Allow to eat through an additional 2-3 minutes. Add spinach at last minute and allow to wilt.  Remove from heat.
  5. Scoop filling into squash.  You’ll probably have quite a bit left over, depending on the size of your squash.  I think it will make a lovely wrap tomorrow! 
  6. Place tops back on squash, put squash in baking pan and bake at 400* for 1 hour.


Dessert:  I snacked on some Annie’s Cinnamon Bunnies and one square of a TJ’s 72% cocoa bar while watching Private Practice.  Yay!

Alrighty, its bed time.  My electric blanket is calling my name loud and clear!!!  Here’s a fun question…What’s the temperature where you are?


28 responses to “stuffed acorn squash

  1. first time stopping by and my mouth is just drooling from your eats!! i’m curious– what camera do you use? your pictures are marvelous as well 🙂 and cranberry ketchup sounds very interesting! did you make it yourself?? xo cant want to read more!

  2. Love that last picture of the squash! It’s so artsy :]
    It’s only 15* here in Oklahoma, but I was talking to my mom earlier this evening (haha, I was still in studio….) ans she said it was -15* back home in Michigan!!! Arhhh that’s so cold…

  3. 20 degrees with a dense fog advisory! I feel ya…

    I just noticed you have an “Ezekiel” tag and I went exploring. I just loooove their English muffins too (regular bread not so much, cinn raisin bread a small step up). I’m kind of un-creative with them, though, and I noticed you usually have your on the sweeter side while I usually go savory. I’m gonna have to start trying this! Sliced fruit and a yummy spread = always a winning combination. Don’t know why I haven’t gone in that direction before.

  4. Your breakfast looks so pretty!
    It’s 27* here at the moment, but I’m sure it will be colder soon!

  5. It’s a balmy 34 degrees here, but foggier than Trader Joe’s Organic Split Pea Soup!

    Good luck with the workout in the morning…YOU CAN DO IT!

  6. Have I ever told you that the simplicity of your blog layout (colors, etc) make it that more wonderful? those pictures just so vibrant! 🙂

    The high yesterday was 40’s, got down to 25 this morning…that darlin is FREEZING for the South! :p

  7. I just found your blog by way of google reader. Your photos are spectacular! I look forward to reading more!

    Right now it is 15* in Richmond, VA.

  8. I can’t wait to see how you try to recreate your restaurant meal! It sounds so lovely.

    Keep warm, girl!

  9. At the moment it’s -12 degrees here!
    I love the stuffed acorn squash recipe!

  10. Oh my goodness – fabulous stuffed acorn squash!! Stay warm!!

  11. Love it all!!


  12. I LOVE Private Practice.

    Dunno spec temp but its FREEEZING!!!!!! I do not like!

  13. Love the english muffin, snack, blondie ;), and acorn squash recipe! I’ve got to try it, I love bulgar. It’s my favorite grain.

    Hmm, it’s about -21*! YES NEGATIVE!

  14. At this moment is is -6 with a negative windchill!

  15. Oooh, I like the little “hatch door” to the insides of the acorn squash – inventive!

    PS: I am excited about the prospect of possibly meeting up with you and your hub this summer!

  16. runningwithfood

    As of right now, 15 degrees. BRR!!

    Your dinner looks amazing! I’m a huge fan of stuffed squash.

    Enjoy your day! Stay warm!!

  17. Jaime – Thanks for stopping by! I use a Canon EOS 5D digital SLR, and LOVE it! I did make the cranberry ketchup, if you’d like the recipe shoot me an email. 🙂

    Rachel – I LOVE the Ezekiel Cinn Raisin English Muffins. I’m not a fan of the bread either. I’ve never tried savory on the muffins before, cinn raisin just screams nut butter and fruit to me! I hope you try it!

    Jen – Thanks so much! I try to keep the layout simple so that my food pops…I’m glad you like it!

    Beadie – Welcome, and thanks for commenting! 🙂

    Rose – I’m excited too!!! We could have such a fun food and wine-filled weekend!

  18. Its 46 here at the moment but its windy and thats a pretty cold temp for Florida 🙂

    I hope your work out bargain went well this morning! 🙂

  19. Oh, yum, I love stuffed acorn squash. (I really only discovered how good it was this past fall.)

    It is 76 here in Arizona – although at night it is 40. We get our beautiful weather now, for putting up with 115 all summer.

    Stay warm!

  20. hehe im in arizona and its about 75 degrees. you probably are hating me right now 🙂 but i do have to go through 115 degree summers!! lol

  21. It is currently -5 with -30 windchills and it hasn’t gotten above 0 for over a day. To top it all off, I have a sinus cold and am having a minor foot procedure tomorrow morning that will knock me off my work outs. BOO and BRRRRRR

  22. That acorn squash looks fabulous!

    WHen you get a chance, can you talk about how a blood orange tastes different than a regular orange? I always see them at the market, but I’m afraid to try them!

  23. That acorn squash looks fit for a magazine!

    At 2:20 p.m. – 17*

  24. Don’t be too hard on yourself. You’ll be back out on the roads soon. It is so difficult when it’s just freezing outside! It was 9 degrees in Nashville this morning. -2?!? I don’t know if I could even get out of my warm bed!

    Your eats are wonderful. So many of my favorite things…peanut butter, Fage, steamed broccoli, acorn squash. All very high in the YUM factor!

    Have a good weekend Andrea.
    PS – Love your blog header!

  25. The temp here is about 45 degrees (Gainesville, Florida) and that’s freezing for us! It’ll be 27 degrees tonight, too!

    Your acorn squash looks delish!

  26. Thanks for your comments on my blog! Your photos look fantastic!

  27. I love the presentation!

    I have not made it out to run since Monday so don’t feel bad. This weather means staying inside and warm!

  28. wow it all looks good, even the acorn squash, which I tried only once before and it must have been the recipe or something, but it just wasn’t appealing to me at all, but maybe I”ll give it another shot with your recipe this time.

    Cranberry ketchup? what’s that like, and what’s the recipe?

    btw Great photo’s and i think everyone’s been having a hard time getting into the rhythm of working out with these whacked out temperatures, or with being sick. You’ll be back to the gist of things in on time!!

    Have a good weekend!!!

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