Apparently, I was on a squash kick when I went to the store last week. So last night it was acorn squash. I found an inspiration recipe online, took the basics and then made it my own. It was sooo much easier to cut into than the spaghetti squash.
Once cut in half, I basted the flesh with agave. You could also use honey, but I ran out. Placed them face down on aluminum lined baking sheet and set them in the oven at 375 degrees for 40 minutes. While they were baking, I started the brown rice.
About 10 minutes before the rice and squash were done, I started cutting and sauteing half a chopped onion, 2 minced garlic cloves, and half a finely chopped apple in about a tablespoon of olive oil. Once they were all in the pan, I added in 1/2 Tsp cumin, 1/4 cinnamon, and 1/8 tsp ginger, with salt and pepper to taste.
Once everything was done, I mixed the onion/apple combo in with the rice and piled them into the acorn squash.
David said he liked this one better than the spaghetti squash. For a first try, it was pretty good. I’ll make a few tweaks the next time I make it and play around with the spices. Will actually had leftovers of this for dinner again tonight. I mixed in about 2 Tbps of all natural original applesauce, and it was even tastier than last night.