Behold, the red pear. So beautiful, and so tasty, all at the same time. Seriously, how pretty is that pear?

Anyway, I ate fruit for breakfast. A pear (that very pear) and an orange.

Lunch was leftover hake, chard and potatoes. A full recycled meal.

Had a half an avocado sprinkled with sea salt as an afternoon snack.

For dinner I got more creative. It must be autumn, because I’m all about the stuffed gourd these days. Today’s gourd of choice: the acorn squash. I thought it worked a little better than the kobocha cause it’s smaller, and made for a more individual serving size. However…kobocha squash is so fantastic tasting I really don’t mind sharing a half. Anyway I totally improvised this dinner based on what I had in the house. And it was outstandingly delicious. I can’t wait to eat more of it for lunch.

Chicken, Tomato and Onion stuffed Acorn Squash:

Ingredients:

• 2 acorn squashes
• 1 1/2 lbs. skinless boneless chicken thighs, cut into bite sized pieces
• 1 giant heirloom tomato, or 3 regular tomatoes, chopped
• 1 yellow onion, chopped
• cooking fat
• olive oil
• guar gum
• 1/4 cup fresh thyme
• salt and pepper to taste

Preparation:

1. Pre-heat oven to 425.
2. Cut squashes in half and seed them. Place on a baking sheet with tin foil and drizzle with olive oil.
3. Place baking sheet in the oven and let roast for 40 – 45 minutes.
4. Meanwhile, add a bit of cooking fats to a skillet; once it’s warm add the chicken pieces and cook through, about 8 – 10 minutes; transfer to a plate.
5. Add a bit more cooking fat to the same skillet. Once warm, add onions and cook until soft, about 6 – 8 minutes.
6. Add tomato to the skillet and cook down. If needed, take 1/4 tsp. of guar gum and dissolve it in a small amount of water. Add to the tomato/onion mixture to thicken it up a bit.
7. Return chicken to skillet and add thyme. Continue cooking for approximately 5 more minutes, to incorporate the flavors. Season with salt and pepper to taste.
8. Spoon the mixture into the squash halves, and eat immediately.

P.S. Acorn squash skin can and should be eaten! Not only is it very healthy, it gets all crispy and tastes great.