Quinoa, Sausage, and Pecan Stuffed Acorn Squash

First I want to thank everyone that entered my Thankful Giveaway. I announced the winner yesterday, but it was so much fun I think I might just have another one before the holidays. 🙂 I also have to admit that there was a slight ulterior motive to the entry question I asked – I’m going to be doing another week of Christmas cookies and I wanted to feel out some new ideas from readers. Maybe you’ll see one of your favorites in the coming weeks!

I know you’re probably feeling the itch to move on to those holiday sweets and treats, and obviously so am I – but I have one last fall meal that I just have to share. This stuffed acorn squash is so warm, filling, and satisfying. After a friend of mine posted a picture of her quinoa stuffed squash on facebook a few weeks ago, I just couldn’t get it out of my head. So I asked her to direct me to the recipe and I adapted it (for my meat lovin’ man) from there.  I absolutely loved the crunch from the pecans, saltiness from the feta, and subtle sweetness from the squash. Jesse loved that I added the chicken sausage, but if you’re looking for a meatless meal, you could skip the sausage and just use the quinoa, feta, and pecans.

 

Guest Post: Pumpkin Bread

2 people, 2 cats, 1 car, 2,000 miles. To say that I am exhausted would be an understatement. But the good news is that we made it (drove from OH to CA)! The cats were unbelievably good in the car, in fact, they probably did better than I did! Now I’ll be spending the next week or so cleaning, moving, organizing, and searching for the lost pieces of my mind. Ha! In the meantime, I have another fabulous blogging friend helping me out with a guest post today! I first met Krystal “in real life” at last years Foodbuzz festival and she has quickly become one of my favorite people (and a fellow SoCal girl!). Besides being sweet, fun, and adorable, she’s also a fabulous blogger and mommy. Check out her delicious posts such as S’mores Whoppie Pies, Carrot Cake Cheesecake, and Migas Casserole – bonus, adorable pictures of her baby at the bottom of each post! Thank you so much for helping me out, Krystal!

Hi-ya Sunny Side readers!

My name is Krystal from Mrs. Regueiro’s Plate, and I’m so happy to be able to guest post today on Sunny Side Up. I have been following Jessica’s blog for quite sometime, and she’s such a sweetheart to call a friend, too. We actually met in real life last year at the Foodbuzz Conference and hit it off like old friends. She’s the perfect person to have around when you want to split a peanut butter sundae or share some scrumptious lobster tacos. I can’t wait until she returns back home to sunny SoCal and we can meet up again and foodie patrol the streets.

Since you may not know me – a few things…I am a stay at home mama to an almost 6 month-old Elena, who takes up ALL of my time, but she’s the sunshine of my life. Whenever I manage to spare some free time, I enjoy cooking and baking, sewing, crafting, gardening and watching movies/tv shows off on Netflix. Since my free time has been cut significantly, I have accepted to make some shortcuts, make adjustments, and accept that all meals don’t always have to be gourmet or perfect. Getting a meal on the table for dinner is successful enough for me and spending quality time with my little sweet cookie and husband are the best things in life.

I wanted to share my new favorite recipe for Pumpkin bread. I absolutely love everything about Fall, the change in colder weather (when it eventually happens in SoCal since we’re still experiencing 90 degree temp. days), all of the delicious holiday foods, the sweater and scarf combo wearing days, and everything pumpkin foodie related. My go-to recipe was the Starbucks Pumpkin Bread because it was utterly drool-worthy but this new recipe makes for one really good pumpkin bread. It’s absolutely creamy and the pumpkin flavor is really rich and balanced. I like that the cream cheese is melted into the batter giving this extra buttery note to the bread.  The sweet streusel topping and crunchy pepitas give that extra contrast and crunch to the pumpkin bread, too

It’s a classic pumpkin bread taken up a notch! Thanks for letting me guest post Jessica!