I was doing too little blogging last week and going to too many required holiday functions. In most cases the food was less than stellar and the company was not making me feel very merry. I’m not much on enforced work fun, it can be worse than dining with your least favorite relatives.

But starting today I’m on vacation for a week. So that’s got me singing holiday songs and craving some home cooked food. This is the first Christmas that it’ll be just the two of us. And rather than feeling let down about it – I’m ecstatic! I can catch up on some writing (about 10 articles), knit some bday presents (4 Jan bdays – ack), and get into an exercise routine.

No, I’m not trying to do much on my vacation…ok maybe I am – only time will tell.

Merry relaxing Christmas to you!!

Monday: Roasted Acorn Squash Risotto and Cesar Salad

Tuesday:  Steamed Chinese dumplings and Thai carrot stir fry over jasmine rice

Wednesday:   Cesar Salad and Hazelnut Ravioli and chocolate torte

Thursday: Tofurky with gravy, mashed potatoes, green beans, vodka lemon carrots – hazelnut pumpkin pie

Friday: Tofurky Gumbo – my first time a variation based on this recipe (more leftover tofurky recipe links here)

Saturday: paninis from various leftovers and sweet potato fries

Sunday: Roasted cauliflower soup, meatball whole wheat spagetti

Check out more menu’s here:

I love me some winter squash! The last Acorn squash recipe I posted was cooked in the slow cooker. I did this one in the oven, but you could also cook it in the slow cooker if you prefer.

I wanted to try using Boca burger in it because I’m trying to use up some I have in the freezer. It would be great with your leftover homemade burger or not-meat loaf as well. I also bought stuffing mix, but you could certainly make your own or use leftover stuffing from another meal.

Be aware that most stuffing mixes have chicken broth in them. The mixes my Whole Foods is carrying this year are not vegetarian. In years past they were. So read your labels carefully. I ended up getting mine at the local co-op instead. Just one more reason not to buy mainstream!

Vegan Acorn Squash filled with Boca Bread Stuffing – serves 4

• 2 medium size acorn squash
• 1 bag stuffing prepared using instructions on the bag
• 4 vegan Boca burgers
• 1/4 tsp garlic powder
• 1/2 tsp fennel seeds
• 1/2 tsp sage
• 1 tsp liquid smoke

Preheat oven to 350 degrees.

Cut squash in half (be very careful), scrape out the seeds and stringy parts. Use a rectangle casserole dish that can fit them all in, add about 1 inch of water to the dish, and set the acorn squash in it cut side up.

You can spray a little olive or canola oil on the cut sides of the squash if you want, but it’s fine without it.

Heat a skillet over medium heat, and cook the burgers. Once they are soft enough to cut with a spatula, chop them up small while cooking them. Add garlic powder, sage, liquid smoke, and fennel seeds. Cook until the crumbled burgers become a little crispy.

Add bread stuffing to the skillet and mix thoroughly. Stuff into squash and cover pan with aluminum foil (or an oven safe cover) and cook for 1 hour.