Well after this weekend it’s really starting to look {and feel} like Fall! I didn’t always decorate for Fall, even though we’ve always carved pumpkins. Last year I decorated a little bit and this year I did a little more. I love all the Fall decor being up and around the house and especially the smell of my pumpkin cupcake candle…..it puts me in even more of a Fall mood!

Something else that puts me in the Fall mood…..sweet pumpkin cinnamon from Bath & Body Works! Who else is wearing a Fall scent?

I had a little fun playing on picmonkey.com. They have some cute and scary halloween picture editing effects to use. See that jack-o-lantern down below; the face is just an editing effect.

No, I don’t really have spiders hanging down from the lampshades in my house. At least I better not….we just had the Orkin man come out a few weeks ago! 😉

Looks like I can check off a couple of Fall Bucket List items.

Not only did I do some Fall decorating this weekend, but I also did some Fall baking. These acorn squash look fancy, but they’re really super simple.

Start off by cutting the squash in half, horizontally. Then, discard all of the middle pulp and seeds. Lay them face down in a microwave safe dish in about 1-2 inches of water and microwave for about 8 minutes.

While you are microwaving the squash you can be browning and preparing the meat/stuffing.

Once everything is prepared, place your squash face up on a baking sheet lined in foil or parchment paper and fully stuff each squash. Last, you just broil on high for about 10 minutes. Easy, peasy!


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Italian Stuffed Acorn Squash

Looks like a fancy Fall dinner, but it's actually super simple and quick! Declicious Fall flavors, paleo friendly and gluten-free.
Author: Kim


  • 2 acorn squashes, horizontally cut in half (seeds removed)
  • 1.22 lbs. Jennie-O's Sweet Italian Turkey Sausage, casings removed
  • 1 onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 cups marinara or spaghetti sauce, I used Trader Joe's Organic Marinara Sauce with no added yuckiness.


  • Place 2 of the halves of acorn squash face down in about 1-2 inches of water in a microwave safe dish.
  • Cook for 8 minutes then continue the same process with the other two halves.
  • After microwaving the squash, place them face up on a baking sheet.
  • While acorn squash is microwaving, brown italian turkey sausage in a large skillet over med-high heat with onion, bell pepper and garlic.
  • Once brown, drain meat and add back to the large skillet. Stir in marinara and continue to cook until marinara is warm and combined.
  • Dish out meat/marinara mixture into squash. Stuff full and where meat sauce comes up and is spilling out at the top of the squash.
  • Broil on high for approximately 10 minutes.
  • Any extra sauce can be used to top pasta.


You can make the acorn squash ahead and keep in the fridge. Let come to room temp while you prepare the filling, then broil.
Calories: 349kcal, Carbohydrates: 40g, Protein: 24g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 71mg, Sodium: 1839mg, Potassium: 1486mg, Fiber: 7g, Sugar: 11g, Vitamin A: 2447IU, Vitamin C: 114mg, Calcium: 128mg, Iron: 16mg

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So, what have you done to celebrate the season?

Have you eaten any Fall foods?

What’s your favorite Fall food? My all time favorite Fall food is pumpkin pie squares. It was one of my grandma’s specialities and even though it’s not too healthy; I will definitely have to post the recipe. It’s a MUST at Thanksgiving!

Have a terrific Tuesday!