I admit it, I’ve been anti-mushrooms forever. I’m not sure when it started. Growing up we never had mushrooms and I often found the texture of mushrooms unappealing when we dined out. So it’s been second nature for me to either pick or push away any mushrooms on my main dish.
I tried a new recipe that was heavy on the mushrooms. And it was delicious!
I served the stuffed squash with a side of spaghetti and spinach in a goat cheese and spinach sauce.
Meanwhile, our baby turkey, BB (short for Baby Bird), popped up outside my kitchen window standing on the patio wall. BB and his/her (?) mom, Stella, appeared in our backyard about two months ago. It’s been fun watching BB grow but I have to say he/she is making it hard for me to even think about roasting a turkey for Thanksgiving dinner.
Of course, I’m rethinking our main dish for Thanksgiving. It may sound silly, but I don’t think I can roast a turkey with Stella and BB hanging around. That stuffed Acorn squash was pretty hearty.