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First fall inspired dinner: organic chicken breasts with roasted acorn squash, and sautéed balsamic red onions & shredded Brussels sprouts. #eatclean #fitfluential #dinner #fallfoods
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Comments

  1. Kelly says

    October 2, 2012 at 1:41 am

    What did you season the chicken with?

    Reply
    • Sarah says

      October 2, 2012 at 1:55 am

      I used Trader Joe’s 21 season salute -- it’s literally 21 different spices.

      Reply
  2. Lauren says

    October 2, 2012 at 2:02 am

    How did you cook the acorn squash? I’ve never cooked that squash before, but that looks GOOD!

    Reply
  3. Sam @ TheSecondLunch says

    October 2, 2012 at 3:21 am

    I’ve been loving the acorn squash! Usually it’s cumin and chile powder roasted and magical.. but yours looks delicious!

    Reply
  4. Ellen @ Wannabe Health Nut says

    October 2, 2012 at 9:40 pm

    Everyone’s eating acorn squash—I need to hop on the bandwagon! I recently made faux-spaghetti with spaghetti squash + brussels sprouts and it was so delicious. Here’s a video tutorial on how to cook acorn squash for anyone who’s curious. It’s actually easy and I did my spaghetti squash the same way.

    http://www.youtube.com/watch?v=ohAWJBq8-Nk&feature=plcp

    Andrea Beaman is awesome!!

    Reply
    • Sarah says

      October 2, 2012 at 9:52 pm

      I thought the video was going to be of you! I love acorn squash. It’s cheap in the fall too! Same with the brussel sprouts which is why I buy em 🙂

      Reply

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