Recipe of the Month: Stuffed Acorn Squash

This recipe makes a hearty yet grain-free addition to dinner on a chilly January night. Winter squash is an excellent source of carotenoids.

Recipe of the Month: Stuffed Acorn Squash

This recipe makes a hearty yet grain-free addition to dinner on a chilly January night. Winter squash is an excellent source of carotenoids. Ingredients For the Squash: 2 acorn squash, cut in half pole-to-pole, seeds removed 1 tablespoons ghee, melted 1 tablespoon honey Celtic sea salt For the filling: 4 tablespoons ghee 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 teaspoon Celtic sea salt 1/8 teaspoon freshly ground black pepper Instructions Preheat oven to 450ºF and adjust rack to middle position. Place squash, cut-side up, on a baking sheet. Combine...Read More

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