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Sara Forte knows how to take a whole-foods approach to eating well. On Sprouted Kitchen, the blog she produces with her photographer husband, Hugh, the California writer celebrates the simple beauty of seasonal ingredients and dishes made from fresh produce, whole grains, unsaturated fats and natural sugar alternatives. Now, the couple has gifted us with a new collection of nourishing recipes in their just-released cookbook. We started our whole-foods tour with Sara’s stuffed squash. The clever cook turns roasted acorn squash into edible bowls, then fills the cavities with a Moroccan-inspired quinoa salad. The satisfying vegetarian supper will serve you well for many fall nights to come.
Let this seasonal dish inspire some pretty fall linens. We love these pretty jacquard napkins from Anthropologie.
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