Happy fall, everyone! I am thrilled to be heading into the fall season and the weather in Minnesota perfectly followed suit. Saturday was humid in the upper 80s, but Sunday’s high stayed under 70. It was amazing!
It’s been a while since I’ve posted because the last few weeks have been hectic. Adam went to Las Vegas for a work conference last week, so before that, I was busy getting ready to hold down the fort solo for a few days. Luckily, she made it pretty easy on me while he was gone! She’s at that age where “no” is her favorite word and she’s navigating some new, big emotions, which can be challenging, but she did really well for me!
Now that we are back into our normal routine and the fall weather appears to be here to stay, I am so excited to add more fall recipes to the blog. One of my absolute favorite things about fall are the cozy, comfort food meals especially those that can be thrown in the crockpot and are done by meal time!
I’m not quite ready to dive into crockpot recipes yet, but I wanted to share a delicious dish that’s perfect for the transition from summer to fall. This Chicken Pesto Spaghetti Squash brings together the last hints of summer flavors with fall vibes, thanks to the addition of squash. It’s easy, healthy, and full of flavor!
Notes:
-Frozen peas work great for this! They are easy to access and are inexpensive
-You can use premade pesto or check out my recipe for easy 5-minute pesto!
-I prefer to pan fry the veggies as the bits from deglazing the skillet after cooking the chicken adds a complexity of flavor, however, this could easily be made into a sheet pan meal if you want to cut down on steps. Add the peas, zucchini, garlic, and chicken to a separate baking sheet and bake approx. 20 minutes. Once done, toss everything in the lemon juice and pesto.
-Great for meal prep!
Now that the fall weather is here to stay, I’d love to hear some of your favorite fall recipes or family activities for the season!
Stay hungry my friends!
This sounds fabulous!!!