Wild Rice and Mushroom Stuffed Acorn Squash

It's that time of year again, folks! Can you believe that Thanksgiving is next week? I sure can't. Thanksgiving has always been my favorite holiday because it combines two of my favorite things: gratitude and food. This year is a little different for me, since all of my family will be celebrating on the east coast and I'm out here on the west coast. But I'm going to do my best to make it a fabulous holiday. I have a lot to be thankful for, that's for sure!
This recipe comes at a perfect time because it's perfect to serve at your Thanksgiving table. It especially pleases the vegetarians out there, as no turkeys were harmed in the making of this dish. But the best part is that these stuffed little squashes are so flavorful, the meat-eaters will be asking for some, too! Enjoy and have a joyful Thanksgiving, filled with gratitude...and really great food.

This recipe is a part of my contribution to Life by DailyBurn. To see the full recipe, click here.

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Finding the Light

I'm going to go out on a limb here and say that it's winter in Seattle. These cold gray skies, blustery wind, and the constant drizzle has really been taking its toll on me. I feel like my body has no choice but to shift gears (rather quickly and against its will) into this new season. I've always had a hard time adjusting to the seasonal shift, but man, this year is different. In good ways (very good ways, actually) and not so good.

Life recently has been a mix of constant states of exhaustion, periods of complete and utter excitement, and times of unrelenting worry. Oh and did I mention there has been very little sunshine? This crazy beautiful time in my life is precisely why I haven't been here on the blog much. And I sincerely hope that changes very soon. Finding inspiration in the kitchen again, even on these cloudy days, will help.

I happened to have a day filled with light recently. Yesterday, actually. You see, yesterday I spent the day learning all about food photography and styling from the incredible Aran Goyoaga, writer of the award winning blog, Cannelle et Vanille (you absolutely must look at her work...it's beyond beautiful). She taught me how to capture the light in my photos. Even if it's cloudy and gray outside, there will always be enough light to make a beautiful photo. Besides being an inspiring educational photography class, it was also deeper than that. It taught me to appreciate the beauty in the grayness. Because really, the gray makes you appreciate the light that much more.

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Spaghetti Squash with Chickpea Tomato Sauce

 Vegetables never cease to amaze me. Between their incredible health benefits, gorgeous colors, and scrumptious flavors, they're probably my favorite food group (besides croissants). The winter squash is no exception. I mean, just take a stroll through your local farmers market this time of year and you'll see the many different shapes, colors, and sizes of squash. It's incredible. 

So let me talk about spaghetti squash for a minute. This squash is seriously magical. It's a golden yellow color and it's an easy-to-handle shape (think symmetrical and oval, not lumpy and bumpy like Mr. Turban). It bakes relatively quickly and leaves you with gorgeous nutrient-dense noodles that can be topped with any sauce you desire. Seriously, I probably cook up a spaghetti squash at least once a week this time of year. It's my fave.

This spaghetti squash deliciousness is topped with a rich and flavorful chickpea tomato sauce, full of herbs and garlic and satisfying creamy chickpeas. If you've ever felt guilty (or straight-up bloated) after eating a bowl of traditional spaghetti, then I suggest you give this a try. I guarantee you'll be pleasantly surprised!

This recipe is a part of my contribution to Life by DailyBurn. To see the full recipe, head on over to their site!

Link to Recipe Here

For more fabulous food and photos from Nourish The Roots, 

be sure to follow on Facebook, Instagram, and Pinterest