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Stuffed

Fair day yesterday has left me completely stuffed.  We had a work field trip to the Texas State fair and consumed pretty much every fried offering they had.

Fried pickles, fried salsa, fried moon pie, fried oreo, fried sauerkraut, fried autumn pie (yum), fried pineapple upside down cake, fried mashed potatoes… the list goes on and on.  And to top it off, we finished the day at the German tent for two large sausage plates with german potatoes and sauerkraut.

It was a day in fried food heaven. My favorite item was hands down the fried autumn pie.

I will be eating spinach and fruit for the remainder of the week.

Speaking of stuffed, I made stuffed acorn squash earlier this week. The squash selection at the grocery store is plentiful currently. I can’t wait to make butternut squash soup and butternut squash macaroni. But, to start off the squash season, I went the stuffed acorn route. It was like Thanksgiving had come early.  The only thing this meal was lacking was homemade cranberry sauce. I’m just going to have to wait until November for that.

Stuffed acorn squash

1 Acorn squash
1 box chicken flavored stuffing (or dried breadcrumbs)
1 tbsp butter, plus 1 tsp butter for rice
4 celery stalks, chopped
1/2 onion, chopped
2 cloves garlic, chopped
1/4 cup green onion
2 Medium chicken breasts, chopped
1 tsp sage
1 cup white rice
1 can Beef consomme

Preheat oven to 350 degrees.

To prep the acorn squash, stab it with a fork and microwave for abut 4 minutes. This will make it so much easier to cut and will majorly decrease cooking time!

In a sauce pan, add one cup rice, 1 tsp butter, and can of consomme.  Bring to a boil, then let simmer for 10 minutes until rice is thoroughly cooked.

In a large skillet, melt 1 tbsp butter.  Add chopped celery, onions, and garlic. Saute for about 5 minutes.  Add in chopped chicken breast and let cook for another 5 minutes over medium heat.  Pour in contents of stuffing pack and prepare according to the package directions.  Once stuffing is fluffy, add in rice mixture and sage.

Cut acorn squash in half lengthwise. Using a spoon, scoop out seeds and create a hole. Scoop stuffing and chicken into the hole. Bake for about 20 minutes.

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