Thank You! Thank You!

The last few days have been amazing! Summer-like temps sure have helped to take the pressure off -- and what a treat for all those out visiting for the Thanksgiving long weekend; the leaves are copper, gold and russet and we have been treated to some incredibly beautiful sunrises and sunsets - WOW :)

Abundant Goodness
I am "recovering" today after a wonderful house-full of family and friends yesterday -- good time was had by all and there is still so much turkey, trimmings etc left today. Whoa! Back to Atkins style eating plan this week, that's for sure! Can only hide in the stretchy pants for so long LOL! Actually -- feeling energized and smiling to myself at the fun we shared. A surprise treat to see my oldest Sister and her hubby -- they drove over two hours to join our festivities; so awesome!

Mmmm...
While I am reflecting on the joys of traditional foods and great company, here is my acorn squash recipe for you to enjoy in moderation ((Oh yeah... really high fat, but so tasty!!)).

I received this recipe from a girlfriend a number of years ago -- I was told the source was the famous Best of Bridge recipe book series. I couldn't believe how incredible it tasted -- very addicting, so I only make it every other Thanksgiving. Hope you will try and enjoy this fall or winter when you have a house full of guests. It freezes well too, so if you have better self control than my family, you could easily make one recipe and portion it out for a few "treat meals" over the winter months.

Can't Believe This is Squash!!!

1 large acorn squash
1 large cooking onion
3/4 cup butter ((divided use))
salt and pepper to taste
1 can Campbell's cream of chicken soup
1 cup sour cream ((full fat or reduced fat))
1 cup coarsely grated carrot
1 package Stove Top Stuffing for turkey ((or chicken))

Method:
Saute the onion in 1/4 cup of the butter until tender and clear - do not brown. Meanwhile bake or microwave the squash -- to bake, cut in half, scoop out seeds and place squash cut-side down on a foil lined baking sheet or roasting pan; bake at 350 degrees Fahrenheit for approximately 40 minutes -- squash will be easily pierced with a sharp knife when tender. To microwave, cut in half, scoop out seeds and place face down on a microwaveable platter. Cook on high for approximately 7-8 minutes; allow to stand for 5 minutes.

Once squash is cool enough to handle, cut halves in eighths and cut flesh away from the rind. Cube and set into a 3 quart baking dish. Stir in sauteed onion, carrots, sour cream and soup; add dash of salt and pepper and stir well to combine all ingredients in your baking dish.

Combine remaining 1/2 cup of butter with the package of Stove Top stuffing. Spread this mixture over top of the squash mix in your baking dish. Pat down slightly. Bake at 350 degrees Fahrenheit, uncovered for 40 minutes. Top should be golden brown. To keep warm until serving time, reduce heat to 150 degrees, cover with foil to maintain moisture.

You will just go "mmmmmmm..... Oh my God...mmmm...." when this hits your taste buds - guaranteed! Hope you will try and enjoy in the best of health; xo!