Beef Ole.
Personal Pizzas.
Turkey Tetrazzini.
Chicken and Noodles.
Sunday Waffle Bar.
These are some of the memorable foods from our early college years. We both attended University of Northern Iowa, where Iowa Girl Eats also went to school. The quality of the food was mostly awful…like worse than prison food. Some of it was good, but a lot of it was awful. It’s pretty amazing that we all made it out of there with any appreciation for food at all. But here we all are, blogging away about food!
We’ve been following Kristin’s blog for a long time now and if you aren’t…you are crazy! The recipes she posts always looks so amazing. And if something she makes turns out like crap, she isn’t afraid to humorously tell us! She writes with such wit and ease. Basically, to sum it up…she is awesome and you need to read her blog.
Last week, we invited some friends of ours over for dinner. It was the coldest night of the week, so we wanted to make a warm Fall meal. When we think of Fall food, our minds almost always go to some type of squash. We had been looking for an excuse to make Iowa Girl Eats’ decadent Stuffed Acorn Squash, and we knew this night was perfect!
This recipe is soooo delicious and easy to make.
Step #1: Turn on the correct burner.
Ahhhh!!!! That teapot is not supposed to look like that. Instead of turning on the front burner to start the stove top stuffing, we turned the back burner on, which had this empty teapot set on it. As the paint chips started falling off of the pot, we realized our fatal error – but it was too late. The teapot has been laid to rest. 
You can get the exact details of Iowa Girl Eats’ amazing recipe here, but here are the basics:
Roast the squash at 425 F for 25-30 minutes, until softened.
While the squash is roasting, cook chicken sausage and apples in a large skillet, and the stove top stuffing in a sauce pan according to the directions on the box, substituting chicken broth for the water.
Mix the stuffing in with the sausage and apples and then fill the roasted squash.
Place under the broiler and cook until golden brown, 3-5 minutes.
We followed Kristin’s recipe exactly, except we doubled it for company AAAAAAND we topped it with shredded parmesan cheese. The Eickelberg’s have this strange (and awesome) idea that all food is better topped with cheese. This was probably just unnecessary calories, but it was awesome…so who cares.
Big thanks to Iowa Girl Eats for coming up with this delish recipe!!!
So, we want to try something new here…
We are trying to get more organization to our chaotic lives, so we are planning out our meals each week. We’ve done this before in the past, but are going to try to be more diligent about it. So on each Sunday night, we are going to post our plan for meals for the week, which gives all of you a little preview of what’s to come for posts throughout the week. As always, life can get crazy and plans may change, but here is our first weekly meal plan!
Can’t wait to share some of these posts with you all! Have a great week!
