Stuffed Acorn Squash (Gluten Free)

Ingredients

1 Acorn Squash

Avocado Oil Spray /Avocado Oil

Sea Salt

2 tbsp Parmesan cheese

Handful of Sprouts ( I used Mung Bean)

2 Cloves of Garlic, Chopped

Handful of Arugula or Spinach

Uncle Ben’s Ready Rice Long Grain & Wild Rice

2 tbsp Pumpkin Seeds

2 tbsp Pomegranate seeds

Directions:

Preheat the Oven to 425. Roast the whole Squash for 10 minutes to make it easier to cut. After 10 minutes, remove the squash from the oven and cut right down the middle. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces. Drizzle each half with Avocado Oil and sprinkle with Sea salt. Spray the pan with Avocado Oil and then add the Squash flesh side down. Put in the oven for another 20 minutes. Meanwhile in a medium skillet, toast the pumpkin seeds over medium heat, stirring frequently, until the seeds are golden on the edges and making little popping noises, about 4 to 5 minutes. Then set them aside. Microwave the Uncle Ben’s Ready Rice Long Grain & Wild Rice for 90 seconds. Spray skillet with Olive Oil or Avocado Oil spray and then add the chopped garlic. Cook for 1-2 minutes or until starting to brown. Add the cooked rice to the pan, mix together and add some Arugula or Spinach along with the Sprouts. Add the Pumpkin Seeds. Mix until the greens and seeds are incorporated. Spoon the rice mixture into each squash half. Top with some freshly grated Parmesan Cheese. Bake at 425°F for 10 minutes or until squash halves are tender and lightly browned. Once done, add some pomegranate seeds to the top. Reminder that the skin of squash is edible! Enjoy :)