I started a blog post last night and then I got an email about someone very close to me getting hurt, I couldn’t focus.  I just gave up.  So here I am to try again.  Man it’s been a challenging week with this back problem that I’ve been having and now this news.  I hope things calm down pretty soon.

I gave up a chocolate bar and a blueberry muffin this week.  Yep.  I did. I really did.  I came into the office on Wednesday and there was a white chocolate bar, a big freaking one, in my mail box.  There was one in everyone’s mailbox.  I took it out and gave it immediately to the person that was standing next to me.  Then on Thursday one of my vendor’s brought me a blueberry muffin from one of the upscale restaurants in town.  I, politely, took it.  Then when he left I gave it to the person that was closest to me. Was that rude?  Should I have just told him that I didn’t eat like that anymore?

Regardless, I’m making big steps towards the right direction.  I have been for awhile now but I can actually feel it.  Enough about me, what do you think about me?  You don’t have to answer that.  Please, don’t answer that.

So I posted a few days ago about my favorite paleo breakfast, but the truth is that I’m kinda getting tired of it.  I’ve been on the search for more things for breakfast.  I was searching through paleomg.com and I came across this recipe.  A recipe for a stuffed acorn squash, but in her recipe there was sausage so I had to change that.  My house mate is vegetarian, but she’ll eat eggs.  Since I was cooking for her I just made up my own version of her recipe.

First I pre-heated my oven to 400 degrees

Then I cut 1 acorn squash in half and took out all the innards, the guts, seeds etc.  I threw them away this time but you could clean the seeds, dry them and roast them in the oven if you wanted.  Once they were cut in half and clean I added olive oil, salt and pepper to them.

Then I flipped them over so the opening of the squash was face down when I put it in the oven.  Then I put it in the oven for about 20 minutes.  

While the squash was cooking I diced some onions, I used about a half an onion.  Once again, you should go by the size.  Once you get used to eye balling these things you’ll be an old pro.

Put some olive oil in a pan and started to saute the onions.

I diced half a red pepper as well and added that to onions.

Then I minced 1 clove of elephant garlic.  

Add the garlic to your pan.

Take the squash out when the outside of it gives a little.  If you can smoosh on it and it’s not hard then it’d done.  You’ll want to let it cool for a few minutes, cause it’s hot!!!!

Then scrap out the acorn squash keeping the shell of the squash in tact because you’ll be stuffing all of this back in it.  Add that to the saute pan.

This is where I came to a crossroads.  I was nervous that I wasn’t going to have enough filling for the squash so I decided to add kale.  To be totally honest with you, if I was going to add kale I would have done it before I added the squash.  This still worked but I had to cook it down a little bit.  I was also worried that I didn’t have enough fat in the pan so I added some Ghee to it.  Then I took the mixture and added it back to the acorn squash.  

The original recipe says to add 1 egg to each half of the squash.  I wish I had done that.  But I added two because we usually have three eggs with breakfast.  I created a little bit of mess!  Below if the finished product.  I put it back in the oven for another 20 minutes, or until the egg was done.  Since I added two eggs it took way longer to cook than I thought it would.  Next time I’m just adding one!  It was still delicious though.