#eatingforone

[osradis]

So what crazy shenanigans do I get up to while @fashunblylowd is away? #Salad topped with radish kimchi, raw #onions and a dressing using the juice from the #kimchi and some spicy pickles as a base. #WhatHaveIDone #EatingForOne #EnforcedSocialDistancing https://www.instagram.com/bizarieh/p/CYku9vOM7sf/?utm_medium=tumblr

[littlemahmah]

The first two months of a new school year always feels like a grind, a colleague likened it to getting on the treadmill when it’s already at its fastest pace, and they are pretty bang on! I’m about to go into this week putting in 10 hour days packed with meetings and interviews, and all the while teaching too! I’m super grateful to my friend @cookandcreateforyou for doing my dinners for this week! So much better than boxed soup! #dinner #shepherdspie #eatingforone #supportlocal #catering #grateful #sundaydinner #istillfeelrough (at Esquimalt, British Columbia) https://www.instagram.com/p/B33EftQlnuU/?igshid=10kij3wagg27y

[eye-candiiz]

#ultimate #mealprep #eatingforone #fitness #health #instafit #💪 #flatlay #photography #colorful #livecolorfully

[diaryofatwentysomethingblog-blog]

Scallops and Stuffed Accorn Squash

Today has been one cold day here in South Florida and when I finally got home from work, I wanted a nice, warm comforting meal that would fill my belly and make me very happy and squash does just that. It's very filling and satisfying and so easy to make! It's perfect for cold days and can be filled with anything to give it a different flavor, so here is my take on stuffed squash with scallops!

Ingredients: 

4 Large Sea Scallops

1 Acorn Squash

1/4 cup mix of mushrooms, red onion, and kale

olive oil

salt and pepper to taste

Method: 

1) Pre heat the oven to 400 degrees. Cut the acorn squash in half lengthwise and take out the seeds and guts and stuff. Brush the insides with olive oil and sprinkle with salt and pepper and lay the cut side down on a metal pan and place in the oven for 20 minutes. 

2) Chop up enough mushroom, red onion, and kale to fit in a 1/4 size cup. Heat a meduim size skillet to meduim heat and put in a tablespoon of olive oil. Put all the ingredients in, stiring frequetly. Leave on for about two minutes.

3) In the same skillet, after removing the veggies, place the scallops on for about 2 minutes, turing over and leaving on for about another two minutes. During this time I typically season mine with salt or pepper. 

4) Once the squash is done, carefully remove it from the pan and fill the insides with the veggie mixture and done!

This is super easy and shouldn't take more than a half hour before dinner is ready to eat. Save the other half of the acorn squash for another night or let your friends have a try at a paleo dinner, this one won't dissapoint!