It’s fall! The colors of fall are so vibrant! The leaves on the trees display an array of reds, orange and yellow. The front porch mums do not disappoint as they welcome you in their hues of yellow, purple, white, orange and reds. As you gather the corn stalks, gourds and pumpkins for decorations, be sure to grab squash!!!

Squash in all varieties is nutrient-dense veggie, as well as contains lots of water. When you eat squash, you get a good dose of vitamins A, B6, and C, folate, magnesium, riboflavin, phosphorus, and potassium. This vegetable also contains fiber which supports healthy digestion.

Just like the fall colors on display, it is fun to watch our plates turn colors as the season change. We were talking at dinner last night. I mentioned how our plates change as the season changes! In the spring, we eat lots of fresh greens. As summer progresses, we add flavors of tomatoes, peppers, cucumbers, green beans, zucchini, and summer squash. As we progress into fall, we enjoy sweet potatoes, red and white potatoes, squash, corn, pumpkins, turnips, apples and carrots.

Eating in season is natural. Eating in season, means you can eat local. Local foods are the healthiest for you and for the environment! We have grown accustomed to eating all foods year around. Though I enjoy certain foods year around, there is something in me that says, only eat in season. In season foods are naturally around me. I would be getting the best variety of nutrition and the best the season has to offer. I like this approach. As a person that wants to live more of a pioneer lifestyle, this appeals to me. Foods that can be preserved have been stored away by canning, salting and curing to be enjoyed for later. It’s amazing when you do can and preserve, the colors do fade. Just as color fades as we move into winter. A time of rest.

Eating in season did not fall short for this dinner. The stuffed acorn squash was so yummy! I am glad I made extra as everyone wanted to be sure they could have it for lunch!!!

Visit a local farmers market, a fall farm or your local grocery store, but be sure to add stuffed squash to your dinner menu this week!

Great squashes for stuffing include, Acorn, Butternut and Delicata.

Stuffed Squash

4 Squash – I used Acorn. Makes 8 servings.

• Wash, remove stem if needed, cut in half, remove seeds. Place on a baking sheet.
• Sprinkle with a little mineral salt and black pepper. Add 1/2 cup water to baking sheet, cover with foil.
• Bake @ 350 for 40 minutes or until almost done. Cook time will depend on variety of squash and size.

While squash is baking, you will make the stuffing. You will need a skillet, I use cast iron, as well as a kettle with lid. I recommend starting your rice and then work on your meat mix.

Rice –

4 cups cook as directed on the package. I do not recommend instant rice.

This is how I fixed the rice for this recipe.

• 4 cups of homemade beef broth
• Bring to boil.
• Add 2 cups of rice
• Bring to boil. Stir. Turn down to simmer. Time 10 minutes, stir, time another 10 minutes. Rice should be done. No liquid remains. Rice is tender.

Meat Mixture*

• 2 pounds of lean 96% ground beef
• 1 medium onion, diced
• 32 oz of stewed tomatoes
• 4 garlic cloves, minced
• 3 teaspoons of Italian seasoning
• 1 teaspoon of mineral salt
• Mix all ingredients together and cook until done. Reduce until no liquid remains.

Combine Meat Mix & 4 Rice

• Add 4 ounces of shredded or fresh mozzarella cheese. I used this.

• Mix well and until the cheese is combined to mix. *
• Stuff squash cavity. I used 3/4 cup of meat & rice mix.
• Sprinkle with fresh grated parmesan cheese. *

• Bake 15 minutes @ 350. Serve.

I like to add a side. The family chose broccoli!

Be sure to make extra! You will want this for lunch the next day!!!!

Enjoy!

Farmgirl Jo

I used 3/4 cup for each squash half. You will have mix leftover. It’s great for kids lunches the next day or yours! I use the mix to make another meal. I wilted greens, added chicken tenders.

Lunch – leftover mix, a couple chicken tenders, and fresh greens wilted!