It’s Friday night.

Usually I’d be looking fancy wearing high heels.

I’d be drinking a glass of red wine, noshing on sushi, and laughing with my girlfriends. But that’s just usually.

This Friday isn’t usual. I’m sipping a hot Chai Tea,  listening to John Mayer and writing this blog post.

…No, I’m not depressed silly. But thanks for your concern, you’re sweet.


You see, this girl is happily content spending an evening in.  Sometimes you need a little time to yourself.

…Watching reruns of Dexter, staring at food blogs, lying around. Not that I did any of that.

In fact, I baked three breads! Yes, three!

I’m entering a bread baking contest.

First I made a delicious, healthy breakfast this morning. I needed lots of good energy for bread baking!

I started by mixing together some honey, cinnamon, nutmeg, a pinch of ground cloves, and fat-free vanilla greek yogurt.

Then I put the yogurt mix all over the top of my acorn squash, and sprinkled it with extra cinnamon just because.

My breakfast love concoction went into the oven for an hour. Waiting was the hard part.  The house slowly filled with a cinnamon aroma.

My hair smells like cinnamon now. I swear it.

But waiting was worth it.

Out came a beautiful creamy squash.

And I filled it with some more yogurt, honey, and cinnamon. Then I sprinkled some pecans for good measure.

The result?

Amazing. Incredible. Perfect. Lots of other adjectives.

The yogurt got warm and über creamy when I put it in the squash.

Favorite new breakfast? Yep.

This was also my dessert.

I’ll let you know how my bread baking contest goes. And of course post the recipes.


Baked Acorn Squash filled with Warm Honey-Cinnamon Greek Yogurt

By Monique of Ambitious Kitchen

1 acorn squash

1 cup of fat free vanilla or plain greek yogurt

2 tsp of honey

1/2 teaspoon of cinnamon, plus more for sprinkling

Pinch of ground nutmeg

Pinch of ground cloves

1 tablespoon of chopped pecans

Preheat oven to 400°F.

Place foil on a cookie sheet.

Using a BIG knife, and cut the acorn squash in half from stem to the end.  This will be difficult, so watch your fingers!

Use a spoon and scoop out the seeds that are found in the center.

Mix yogurt, honey, cinnamon, nutmeg, and ground cloves together in small bowl.  Spread 2 tablespoons on each half of acorn squash and make sure it is evenly covered.  Place the leftover yogurt mix in the fridge.

Place squash face down on foiled cookie sheet. Bake for an hour to or until squash is very soft and tender and edges begin to brown a bit.  After removing from oven, let cool for about 10 minutes.

Spoon rest of yogurt mix in each half of squash. Sprinkle with cinnamon and pecans.

Serves 2