Angst-Free Stuffed Acorn Squash

We all have too much angst in our lives, but not in this dish! I wish everything was this delicious and uncomplicated

INGREDIENTS:

  • 1 acorn squash - sliced in half, seeds removed

  • Cinnamon + Sugar (organic coconut sugar)

  • Filling:

    • 1-2 cups of cooked Wild rice

    • 3-4 pieces of celery (cut small)

    • 5-6 Dates (pitted and cut into pieces)

    • 1 Apple or Pear (skinned and sliced/chopped thin)

    • 1/2 onion (sliced/chopped thin)

    • EVOO

    • Roasted almonds

INSTRUCTIONS:

  • Pre-heat oven to 375

  • Rub a little oil, cinnamon, and sugar on the fleshy side of the squash. Cook ‘face down’ so it will caramelize

  • Make the filling:

    • Boil the rice (leftovers are fine)

    • Saute the onion and celery in olive oil (or veggie broth) until tender

    • Add the dates and apple until they’re soft, but not too mushy

    • Turn the acorn squash over when it’s done, add the filling

    • Bake for another five minutes to get everything at the same temperature

    • Garnish with roasted almonds

    • Relax and enjoy!