The Fail: a cautionary tale -
I tried to make a stuffed acorn squash with what I had on hand. I read several recipes online but didn't have all the ingredients for any of them. I tried to make it work with a frozen veggie mix, leftover chicken, cream cheese and some spices. It wasn't terrible but it wasn't something I'd want to force anyone else to eat. The best part was when the filling was gone and I was able to eat the acorn squash on it's own. Basically the moral of this story is "don't improvise a recipe with a veggie you've never eaten before."
The Win: waste not want not-
I'd heard of roasting the seeds after you carve a pumpkin so I thought I might be able to do something similar with other winter squash seeds. I looked it up online and pretty much everyone agreed that any recipe that works for pumpkin seeds should work for all winter squash. I (mostly) followed these directions and made some yummy roasted squash seeds to snack on.
And an old favorite-
Since I'm almost out of the chicken broth I made in this post and this post back in January I decided to use the chicken bones and some of the veggies (especially one really old onion) to make another big batch of chicken stock. I really like making my own stock. I can put the spices I like into it and it's a great way to use veggie scraps.
Total produce used so far -
2 heads garlic
1 banana
1/2 bunch spinach
2 carrots
1 onion
2 sticks of celery
1/2 c chopped fresh parsley
1/2 acorn squash
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