Gang, I’m back!
It’s no secret that I’ve been on a slight sabbatical. Actually, I’m sure you noticed because you’re probably just itching for my emails and witty jokes.
So, for that, I am truly sorry. I’ll try to pack this post with as many clever quips as I possibly can. If I fail you, it’s probably your fault and not mine. Therapy will probably be the next option.
ANYWAY, now that we’re done diagnosing your problems with not laughing hard enough at my humor, it’s time to start this year off right. Three months later. Leave your judgment with your Jewish mother where it belongs.
This has easily become one of my go-to recipes for healthy, fast cooking. It is so delicious and easy, super-filling and will make you feel so paleo, it’s unreal. You might even be tempted to live in a cave for a while, but don't. That would be weird and everyone would judge you. Not just your Jewish mother.
Chicken-Stuffed Acorn Squash
1 Acorn Squash, halved
2 Chicken Breasts, cubed
½ Purple Onion
Baby Portobello Mushrooms
1 Bell Pepper
1 Cup Chopped Broccoli
2 Roma Tomatoes
2-3 Cloves Garlic, minced
Extra-Virgin Olive Oil
Salt & Pepper
Start by scooping out the seeds from the acorn squash and coat the inside with olive oil and season with salt, pepper, garlic powder and paprika. Lay face down on a cookie sheet and roast at 400 degrees until tender. Probably about 20-30 minutes. When in doubt, test it with a fork. If you stab the inside and it flakes up a bit, it’s ready to party.
Season the chicken all over with salt, pepper, paprika (to taste) and cook over medium high heat with a little Olive or Coconut Oil. When the chicken is about 5 minutes from being done, toss in all your chopped veggies (besides the tomatoes) and cook until they are tender.
Add about 2 Tablespoons of Balsamic Vinegar and your tomatoes and let it reduce for about 5 minutes, stirring occasionally.
When you’re satisfied with your saute of deliciousness, scoop it out into your acorn scquash halves. If you don’t care about who is judging or their life-opinions, top it with a little parmesan cheese. Why? Cause YOLO and stuff.