Stuffed Acorn Squash
3 acorn squash
2T coconut oil, melted
1c organic brown rice
2 1/4c homemade or organic chicken broth
1 onion, diced
2 garlic cloves, minced
1/4-1/2c dried cranberries
4 slices of back bacon (Canadian bacon)
blue cheese or goat cheese
pine nuts (optional)
First cook your brown rice as directed using the chicken broth in place of the water. Next spray and wash the outside of the acorn squashes. Then you remove the neck and slice the whole acorn in to rings. (You just lay the acorn on its side and slice width-ways... if that's a word.)
Lay the rings on a baking sheet and brush with melted coconut oil. Bake in pre-heated oven at 350 degrees for 15 mins. While that is baking saute the onions in whats left of the coconut oil, add more if needed. Once the onions are soft add the minced garlic and saute for 1 min longer. Set aside. Put the bacon in the pan to brown (because it is pre-cooked). When the bacon is brown dice it up into smalled pieces. When the rice is done mix the rice, grilled onions and garlic, bacon and dried cranberries together. When the acorn squashes are done baking bring them out and fill the holes in the middle with the rice mixture. Make sure to fill them up, make some mounds! Top with blue/goat cheese and pine nuts if desired. Put them back in the oven for approx. 10 mins, be sure to check on them so they don't burn, but you want your cheese to be somewhat melted. We like to drizzle a honey mustard sauce on top and serve this with focaccia bread and a yummy salad!
Honey Mustard Sauce
1/2c raw honey
1/3- 1/2c homemade mayo
1-2T Dijon mustard
Mix it all together and adjust the tastes to your liking!!
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