Before getting to the delicious roasted stuffed squash recipe, I wanted to wish a happy 3 months to the Made to Glow Community! Although it’s not a significant anniversary in the grand scheme of things, I wanted to call it out and say thank you for all of your support thus far. What an awesome 3 months it’s been! I’ve absolutely loved connecting with all of you, and I’m grateful for all of your enthusiasm, kindness, and positivity.
Just in case you missed it, here are the most popular recipes over the past 3 months:
Veggie Lover’s Pizza with Cauliflower Crust
10 Tips to Ease Your Transition to a Gluten-free, Dairy-free Lifestyle
Pumpkin Spice and Everything Nice Green Smoothie
Chocolate Pumpkin Parfait
BBQ Chicken Pizza
And, here’s a sneak peek of some upcoming posts:
I can’t wait to share these posts with you over the next few weeks. Also coming soon: an improved site — better functionality, enhanced search options, and new resources. Look for these updates in mid-December. Can’t wait!
I’ve love to connect with you on social media if we haven’t already. I post numerous recipes, pictures, health tips, and more on my social media channels each day, so it’s a great way to stay connected with Made to Glow between blog posts.
So, now to today’s recipe…
Today, I’m thrilled to be guest blogging for the lovely Joanne over at NYC Fit Food and Fashion! Joanne is away on her babymoon, so I’m filling in with a beautiful roasted acorn squash stuffed with greens, dried fruit, nuts, and beans. Its gorgeous presentation is perfect for entertaining, but it’s quick enough to put together that it’s a tasty weeknight meal. A simple balsamic vinaigrette finishes it all off.
It’s naturally free of gluten and grains, and easily modified to be vegan and sugar-free. To see the recipe, head on over to the post on NYC Fit Food and Fashion!
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