Holy hiatus, Batman! Yes, we know, we know. It’s been a long while since we’ve posted anything. What can I say? We are a couple of busy ladies. But we’re back on the scene so don’t you worry your little hangry heads. I’m sure you were very worried.
Three pieces of news before we share a new easy hangry busting recipe for your belly filling desires.
1) Early this year, Greta conducted a competition to find a new logo for our Hangry Chicks brand. We had many amazing submissions and we thank each and every designer who participated in the logo contest. We awarded Bambi, a fantastic graphic designer from Slovakia, the final prize because we dug her logo the most. What do you think? Let us know!
2) We’ve finally created a twitter handle and facebook account. HOLLER. Check us out! @HangryChicks and http://www.facebook.com/HangryChicks. Please follow us since currently, our follower tally is zero. Yep.
3) Also, on a personal note, I (Natalie) would like to add that I had the amazing opportunity to have one of my workouts featured in Women’s Health Magazine this month! If you didn’t have a chance to pick up the magazine, you can check out the 15-Minute workout for arms by clicking here.
Okay! Enough with the announcements! Onto the food.
A little while back, Greta posted about using acorn squash as a shell for holding deliciousness. She filled her acorn squash shell with veggie stuff (in case you didn’t know, Greta is a vegetarian that also eats fish). Well, since I do eat meat, I’ve got a recipe that includes some-a that meat. My dude and I made an acorn squash filling that was Southwestern style and then fed it to my brother when he came over for dinner. Even my brother who isn’t into the healthy alternative eating enjoyed it! Success!
So here’s what you need:
- 2 or 3 Acorn Squash
- Turkey or Chicken Sausage (we used Applegate Farms Andouille Sausage from Whole Foods)
- 1 Small Onion Chopped
- 1/2 Medium red bell pepper
- 1 clove garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chopped cherry tomatoes
- 1 15 oz can of black beans
- 1 cup shredded swiss or Jack cheese
- 1 avocado
So whatcha do is: Take all the steps listed in Greta’s post for cooking the squash/delicious shell that will hold your Southwestern innards.
While your squash is baking away, coat a large skillet with olive oil spray (if you don’t have an olive oil sprayer, run to your nearest Bed Bath and Beyond/open a new tab on your computer and go to Amazon for a Misto olive oil sprayer NOW. I will include a picture so
you know what I’m yelling at you about). Then add your chicken sausage and warm it (it’s already cooked). Add onion and bell pepper to the sausage until softened (3-5 minutes). Then, add your chili powder and cumin. Cook for 30 seconds. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Sprinkle a little cheese on top and then place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
Then it will look like this shiz:
And this shiz:
So go forth in more acorn squash de-hanger and spice up your life with the innards of the Southwestern variety. YAY.