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Moroccan-Style Stuffed Squash

Follow my adventures in finding out how my local CSA produce was grown, growing my own produce, and embracing my inner “homemaker goddess” in the Good Eats series.

Can you feel it?

Fall is coming.

Take a look at this bounty from the CSA and tell me you don’t think of Fall.

This week at the CSA we receive Good Natured Family Farms Skim Milk, 2 Good Natured Family Farms All-Beef Hot Dogs, Acorn Squash, Jonagold Apples and Tomatoes.

I love Fall. I love the local apples (including Honey Crisp) and the fall produce.

And I love squash – Acorn, Butternut, and Spaghetti.

And I love that it is CHEAP right now – at most stores you’ll find squash around the $.35 to $.50 a pound price.

Don’t they look so pretty in the store. Their pretty orange, green, and yellow colors all placed together in barrels.

And if you were like me, you used to dream of what kind of centerpiece you would make out of them and some corn husks. (Go on, admit it.)

It wasn’t until I became “frugal” that I really started exploring recipe possibilities with squash outside of baking acorn squash with brown sugar. So, I though I would share with you a “frugal” recipes that spins squash in a different way.

WARNING – there will be a “kid-gack” factor. At least at my table. 🙂

What about you? What do you like to do with squash? Let me know in the comments.