This recipe makes a hearty yet gain-free addition to dinner on a chilly February night. Squashes are an excellent source of carotenoids.
- 2 acorn squash, cut in half pole-to-pole, seeds removed
- 1 tablespoon coconut oil
- 1 tablespoon honey
- Celtic sea salt
- 4 tablespoons olive oil
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 2 cups ‘riced’ cauliflower
- 2 teaspoons fresh thyme, chopped
- 1/3 cup pecans
- 1/4 cup plumped raisins
- 1/2 cup Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
Preheat oven to 450degrees F and adjust rack to middle position. Place squash, cut side-up, on a baking sheet. Combine coconut oil and honey then brush the squash with the mixture using a pastry brush. Season with salt. Toast in oven for 25 minutes.
Meanwhile, warm olive oil in large sauté pan and swirl to coat. Add onion and celery then cook, stirring frequently, for 5-7 minutes until soft. Stir in cauliflower and cook for 3-4 minutes until hot. Stir in thyme, pecans, raisins, salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve.
*To rice cauliflower: Cut cauliflower into bit sized pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat.
**To plump raisins: Place raisins and 1/4 cup juice (orange, apple, kombucha, etc) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.