Stop Putting Your Veggies On the Sideline! Make Them the Star of the Show With These Simple, One-Course Recipes!

It's that time of year, pumpkin flavoring has crept its way into just about everything at the supermarket. But what about all of the other varieties of fall? Sure we all love a good sweet potato pie for Thanksgiving or butternut squash soup from your favorite restaurant, but who has the time to buy these ingredients dress them all up with their different fixins on a weeknight? Here are some simple (and easy!) ways to utilize all of the glorious fresh produce that is so abundant this time of year, without having to make 6 different courses! Fall never tasted so good...

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Acorn Squash Stuffed with Sausage and Peppers

Most people have seen an acorn squash- however many have no idea what to do with it. It is similar to butternut in that it takes some preparation before it is truly edible. However unlike most squashes and gourds, it provides a perfect little serving bowl once it is halved and seeded. One of my favorite ways to use it is to stuff it with delicious goodies such as sausage, peppers, onions and cheese! Think elevated sausage and pepper sandwich which a huge kick of beta carotene! 

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Just like any of it's squash cousins, the way to prep your acorn squash is to cut it in half and scoop out the seeds. Then place it on a baking sheet, coat it with olive oil, salt and pepper and roast it at 400F skin side up for about 30 minutes until it is slightly tender and the flesh is just peeling away from the rind. 

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Once you've got your "bowl" ready, scoop in the sausage and pepper mixture and top it with mozzarella cheese. Bake for an additional 10 minutes until the cheese is melted. 

Ingredients:
2 acorn squash, halved, seeded and roasted
2 tablespoons olive oil
1 lb Italian sausage
1 onion, diced
1 green bell pepper, diced
1/2 cup shredded mozzarella cheese
Salt and Pepper to taste

Instructions:
1. Prepare squash as directed above
2. Heat olive oil in a medium skillet, add in onions and peppers. Sprinkle with salt and pepper and cook until translucent (3-5 minutes)
3. Add in sausage, allow to brown on one side. Once browned, begin to break apart into small crumbles. Cook for an additional 3-5 minutes until cooked through
3. Spoon sausage and pepper mixture into acorn squash and sprinkle with mozzarella cheese. Bake for an additional 5-10 minutes until cheese is melted, enjoy! 

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Mini Meatloaf Stuffed Bell Peppers

These are a fun twist on an old classic. I used to finely dice bell peppers into my meatloaf to hide the fact that they contained a vegetable. However now the bell peppers are part of the main attraction! The recipe is simple, take your favorite meatloaf recipe and scoop it into hallowed out bell peppers and bake them for a delicious, veggie-packed, all-in-one dinner! He

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Ingredients:
1 1/2 lb ground beef
1 small onion, diced
1 egg
2 tbsp mustard
1/2 cup ketcup
1/2 cup bread crumbs
1/2 cup milk
1 tsp salt
1/2 tsp pepper
6 bell peppers (any variety), hallowed out

Instructions:
1. Preheat oven to 350F
2. Place hallowed peppers in a baking dish sprayed with non-stick spray
3. Combine remaining ingredients in a large bowl, mix until well combined (kids usually love this part!)
4. Spoon meatloaf mixture into peppers, bake for 1 hour until internal temperature reaches 145F

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Loaded Sweet Potatoes with Black Beans and Feta

If you're preparing meals on a budget or a time crunch- this is the recipe for you! This recipe packs all of the flavor and ALL of the nutrients in one simple, fast and delicious recipe that won't break the bank! 

Ingredients:
4 medium (about 6" long) sweet potatoes
1 tablespoon olive oil
1 small onion, diced
1 (15 oz) can of black beans
1 cup diced tomatoes (15 oz can will work as well)
1/2 teaspoon chili powder
1/4 teaspoon paprika 
6 oz feta cheese (solid or crumbles)
Salt and pepper to taste

Instructions:
1. Prick potatoes all around with a fork and place on a microwave safe plate. Microwave on high for 5-7 minutes until soft (whistling may occur, this is normal)
2. Heat oil in a skillet over medium heat. Add onion and sprinkle with salt and pepper. Cook until translucent, 3-5 minutes
3. Drain and rinse black beans (and tomatoes if canned). Add to onion mixture and stir. Add in chili powder and paprika. Cook for an additional 3-5 minutes
4. Slice potatoes length-wise and stuff with bean mixture. Top with feta cheese crumbles and serve!