Life has been crazy lately. And by lately, I mean the last 7 days. I got home from the Tastemaker’s Conference and literally made a to-do list of about 600 things to start working on. Guess how many I got to… probably about 5 of them. I have a hard time with time management, but hey, I’m human and everyone has their flaws. I’m definitely working on it though!
It wasn’t until the Tastemaker’s Conference that I truly realized what a food blogger is. I considered myself just that, but little did I know how much hard work and countless hours go into it. It’s a full time job! I have so much respect for what the ladies and gentleman of the blogging world do, and I hope to be on their level soon!
Food Bloggers are content developers, photographers, artists, writers, editors, masterminds, technological geniuses, and are also not afraid to put themselves out there. I love everything about it. They find what they’re good at, what makes them happy in life, and spread the wealth to the people following them. Two of the girls I met at Conference actually just quit their jobs to blog full time. How cool is that?
So for the past week since I’ve been home from the Tastemaker’s Conference, I’ve been overwhelmed. Some of the things on my list to get started are making a media kit, starting to get involved in Pinterest and “pinning” my photos, start a YouTube channel, reach out to companies I connected with over the weekend, revamp my website and social media channels, and SO many more. It’s stressful and exciting all at the same time! One thing I’ve really been working on is again, time management. I’m organizing my time into hour blocks to work one one thing at a time, and when that hour is up… time to move on! It seems to be working well!
In my 1 hour time block of developing and drafting ideas this past Saturday, these babies came to mind! I’ve always been a fan of fall squash, but had never tried Delicata squash. These are mild, not too sweet, but perfectly savory and went amazing with the ground bison I stuffed it with. I meal prepped 2 whole squash for the week, which gave me 4, 1/2 squash boats! I even ate one for breakfast and topped it with a fried egg for breakfast on Monday. Can I get a hell yes….HELL YES CAIL!
I found all of my squash at my local Trader Joe’s here in Houston. Each squash was only $2.00 and the ingredients I used to stuff it with were scraps I had in my fridge that I needed to cook! Very affordable, nutrient dense, takes under an hour to make, and is basically “FALL in your mouth”.
Let’s get cooking!
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 2-4 people (depending on how hungry ya are)
- 2 Delicata Squash, halved and seeded
- 1 Tbsp Coconut Oil
- Avocado Oil Spray (or any other cooking spray you have)
- 1/2 lb Ground Bison (any other ground meat can be substituted)
- 2 Cups Brussels sprouts, ends chopped off and sliced in halves
- 1-16oz. Can Chickpeas
- 2 Cups Fresh Arugula
- 1 Tsp Sea Salt
- 1 Tsp Ground Black Pepper
- 1 Tsp Cumin
- 1 Tsp Garlic Powder
- 1/2 Tsp Paprika
- 1/2 Tsp Nutmeg
- Toppings: Parsley, Dried Cranberries & Toasted Pumpkin Seeds
- Preheat oven to 400F. Slice Delicata squash in halves lengthwise, scoop out seeds and rhine, and place on a baking dish flesh side up.
- Season squash with Avocado Oil spray, nutmeg, and a pinch of salt and black pepper. Bake at 400F for 30 minutes.
- While squash is cooking, heat coconut oil in a large skillet. Add ground bison and sauté about 5 minutes, until browned. Remove from heat and set aside.
- Add chopped Brussel sprouts to the hot pan (keep all the delish bits from the meat in the pan) and sauté about 10 minutes, until softened.
- Add ground bison back to the pan, along with the chickpeas and arugula. Add all seasonings, stir to combine, and sauté about 5 minutes for ingredients to muddle together. Remove from heat and set aside.
- Once squash are finished cooking, remove from the oven and it’s time to stuff them!
- Spoon beef and Brussel mixture into each squash boat, filling them as much as possible.
- Pop back into the 400F oven for about 10 more minutes.
- Remove from oven, add desired toppings, let cool, and ENJOY!
P.S. Don’t eat the skin! Unless you really want to… I didn’t like the taste of it and neither did Jeff. Up to you though, squirrel. I scooped out a bit of squash with a spoon to enjoy with each bite of the stuffing and it was YUM CENTRAL!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,