So with the Thanksgiving holiday and all, a craving for stuffed acorn squash came over me (Lisa's not such a big fan of the winter squashes, but hey, she wasn't cooking dinner, I was). I made this a few times years ago, until I accidentally burned them one meal, and haven't fixed the dish since. In fact, I lost the recipe. But thanks to the miracle of the interwebz, I poked around and found a couple of appealing vegetarian recipes (since Monkey Girl doesn't do the meat thing), combined the most likely elements of them and produced a new and original stuffed acorn squash recipe, with portabella mushrooms, wild rice, quinoa, spinach, feta cheese and some other stuff. The verdict? Not bad. There are some things I'd do differently next time, and a few things to add to bring out the flavors more, but all in all it's a dish I'll certainly revisit in the future.
Lens: Tamron 28-75mm 2.8
Lisa On Location Photography