This twice baked acorn squash is stuffed with tuscan kale, hearty freekah and pecorino romano for a lovely fall side with a hidden protein boost.
In my parents’ move last month from their house of 26 years to one half the size, I ended up with 2 boxes of everything from pictures to every single school letter, test, diploma, award you can imagine to random ivory utensils from my dad’s family in India.
*This post is sponsored by Vital Proteins
While baby pictures of myself all the way through high school graduation (thanks for those excellent bangs circa 3rd grade, mom) definitely provided some entertainment just as looking back on every single progress report and report card from grades K-12 re-affirmed my legit nerd status (that got me nowhere in life, glad I wasted all those hours studying) as I sorted my way through the boxes, the one actual item that didn’t make its way into a garbage bag was this blue box filled with these real ivory flatware.
We know so little about my dad’s side of the family. He’s an only child from a split household (a really long and bizarre story on that) who grew up in India but isn’t of Indian descent at all. He was raised orthodox Jewish (with an Italian catholic mother) but from somewhere in the middle east (Iraq?).
He moved to the states at 18 and the amount of family memories/heirlooms that made their way over could probably fit in a small box at most. It’s equal parts sad and intriguing.
Needless to say, these ivory utensils that date back at least to his childhood are something I’ll gladly keep (unlike the pictures of my braced, 5th grade, ‘blew up like a tick before growing 6 inches’ self) from the box of memories my mother gave me.
I wouldn’t say the utensils inspired this recipe for twice baked acorn squash as much as created a sense of comfort within making me want to translate that feeling to food.
Stuffed with hearty freekah (a lovely grain that doesn’t get as much attention as it deserves), kale, pecorino romano and aromatic rosemary, the comforting, cozy factor definitely comes through in these twice baked acorn squash.
It’s also boosted with health supporting Vital Proteins collagen peptides, a tasteless addition that not only adds extra protein but an array of bone, joint and gut benefits as well. I’ve added it to butternut squash biscuits, nectarine upside down cake, mango melon soup in the past as well as my mug of morning coffee every single day and you’d never know. It detracts nothing from the food while giving you all those added health benefits, a complete a win win.
Comfort food is the best kind of food, isn’t it?