I think I'd be missing the blogging boat if I didn't post a stuffed squash recipe this Autumn! This recipe veers away from the usual wild rice or quinoa mixed with nuts, cranberries, apples, and herbs. Not that those combinations aren't perfectly comforting and festive this time of year....but I was thinking of something a little spicier.
I was snuggling my 5 year old daughter after school yesterday and at the same time was trying to think of something for dinner. We are in desperate need of a large grocery shopping trip but before I embark on one of those adventures I like to use up whatever ingredients might be lurking around our pantry and refrigerator. I had a cooked chicken breast in the fridge from a whole chicken I cooked into soup the other day and a pot of brown rice on the counter. The peppers I purchased at last Saturday's market and the kale was from our garden.
I like to use Bionaturae Strained Tomatoes any time I would generally use tomato sauce. This is because it comes in glass and not a can. Canned tomatoes are still lined with plastic and can leach potentially dangerous chemicals, such as BPA, into the tomato product. Though it is still debatable how much of these chemicals are actually present.