Autumn means squash and this recipe for stuffed squash is absolutely delicious. We tried it both with the acorn squash (pictured) and butternut squash. The butternut gave the recipe a little more sweetness and was more filling because it’s bigger. The acorn, though, was perfectly sized and could be used as an appetizer for a nice sit-down dinner.
Whether you are looking to class up your appetizer game or want a hearty vegan entree, these stuffed portobellos are a must-have dish!
Cornbread doesn’t have to be unhealthy, people! This recipe is proof that you can have your cornbread and eat it too!
Baked garlic french fries dressed in cilantro. A friend to your tastes as well as waistline when you’re craving that handful of salty goodness.
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