One of my absolute favorite things to do is to cook with Mr. Runway Chef. We both find it to be so enjoyable and relaxing.
For that reason, I decided to start a new section on the blog, appropriately titled the “The Cooking Couple”. It will include recipes that are just enough for two and are more fun to make as a couple then they are alone….aka you give directions and make him do all the work
We had bought a turkey around Thanksgiving and last night we finally got around to cooking it (only 3 months too late…oops!).
To make it more fun we decided to recreate a mini thanksgiving meal but with simpler and healthier side dishes (trying to remember those new years resolutions….emphasis on trying!).
Acorn squash is not only incredibly healthy but it just so happens to be the perfect amount for two people. Combining it with a few other ingredients helped make it extra special for our Sunday night dinner.
Stuffed Acorn Squash
1 acorn squash
1/4 c. onion,chopped
4 slices of (turkey) bacon,chopped
1/4 c. grated Parmesan cheese
2 tbsp. of maple syrup
Italian Bread crumbs
Heat your oven to 350 degrees. Cut the acorn squash in half and place each half face down in a glass baking dish. Fill with about an inch of water, then baking until soft, about 30-45 minutes.
In a medium skillet, heat a splash of olive oil then saute the bacon and onions. Scoop out the insides of the squash and add that to the pan along with the cheese and syrup. Stir to combine.
Stuff each shell with the filling and top with a sprinkling of bread crumbs. Bake for 10 more minutes.