In Which I Pretend To Be Vegetarian But Am Really Just Too Poor To Buy Meat

Hello my darling readers,

I recently visited one of my friends in our great nation’s capital. It was a totally kick ass, ridiculously booze filled weekend that left me completely impoverished. No joke I just paid for gas with a roll of quarters that I counted out from my piggy bank….I literally walked into the gas station and handed the cashier $10 in quarters, which is some how not as awful as a grown woman with a piggy bank….

So I had to figure out a way to feed myself on the cheap this week without going on a pasta fueled carb-bonanza. SO obviously I decided to make something with pecans. For anyone who doesn’t know, pecans are foolishly expensive, I bought a quarter cup and it cost $2.50! Please excuse me while I quit my day job to become a pecan farmer. (For real though a quarter cup is probably like, what, 5 pecans. That’s 50 cents a pecan people, outrageous!)

While I lament the state of my finances here’s a recipe for goat cheese and pecan stuffed acorn squash (because clearly goat cheese is also my idea of a “price friendly” food, no wonder I’m broke)



1 acorn squash
1/4 cup pecans
2 oz. goat cheese
1 tbsp melted butter
2 tbsp maple syrup
1/4 tsp dried thyme


1. Heat oven to 375 degrees. Cut squash in half and scoop out seeds. Brush with melted butter and place cut side down on a baking sheet. Bake for 30 minutes.

2. Mix pecans, thyme, and maple syrup together. Cut goat cheese into two 1 oz rounds.

3. spoon half of the pecan mixture into the hollow of the two squash halves put 1 oz of goat cheese in each half and the cover with remaining pecan mixture. Bake for another ten minutes.


Then just enjoy! It works as a meal in itself or as a side dish if you are less poor than me. It’s got a great, sweet, salty, crunchy, smooth thing going on. Shout out to The Georgia Pecan Commission for the recipe, also if they are hiring I will work for pecans.

Have a cheap cocktail for me (but not a PBR, I do not condone ironic liking of things, enough hipsters, we get it)


recipe from


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