I love stuffed vegetables and my kids love eating them because they’re so much fun to dissect on your plate. A lot of recipes take a lot of work, a lot of time or both. This one requires neither! It could be served as a side dish, but we eat as a main dish with some roasted vegetables (like cauliflower) on the side.
Stuffed Acorn Squash with Israeli Couscous, Apples and Cranberries
1 acorn squash
1-2 Tbsp olive oil
2 small onions, chopped (about 1/2 cup)
1 small apple, chopped (about 1 cup)
1/2 cup dried cranberries
As so many people buzz around preparing for large family gatherings at Thanksgiving, I've heard lots of talk about children's seating.
There are a few schools of thought with regard to Kid's Tables:
1. Separate seating for children is horrible. No matter what the age or temperament of the child, everyone at the table should just deal with it.
2. Children are loud, noisy beasts and grownups should not have to deal with them at all. Children should all be banished to another location.
3.Families with children should be seated together with their children and childless adults should be left in peace.
Granted, these are all extreme stances…but what is the right thing to do?
I love pumpkin and apple picking with my family…but somehow, every year, we get so caught up in the fun of the day that we bring home waaaaaay too many of both.
This is a great recipe to make with young kids because it’s basically a two bowl mixing project–and because oil cakes make for much easier hand mixing than butter or margarine.
You could definitely use canned pumpkin for this recipe, but it is so easy to steam and puree your own you should try it at least once with fresh pumpkin.
What better way to show your kids that you friendly, neighborhood jack-o-lantern is actually a yummy vegetable?!