The entrance to the grocery store has been lined with squash and pumpkins for the last month. I love squash because you can do so many things with it and it’s affordable. I’m all about that versatility. This week I cooked squash three ways!
1. AIP Pumpkin Bars from AIP Lifestyle: These are so good! I used butternut squash instead of pumpkin but they still taste very pumpkin-y. The hardest part was leaving them in the fridge overnight before I could indulge. These are meant to be a breakfast bar, but can be enjoyed any time of day!
2. Winter squash served straight up: All I did was chop the squash and roast in the oven with olive oil, garlic, sage, basil, and salt. Super easy to reheat throughout the week.
3. Chicken & Bacon Squash Boats: I made this recipe up this week and holy moly… it turned out good! It can be vegan (omit the bacon and chicken) or AIP (omit the pumpkin seeds and red pepper flakes). I love the texture of spaghetti squash and these are super savory and delicious.
Watch my squash three-ways meal prep Sunday 😉