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Rice Stuffed Acorn Squash

"Rice" Stuffed Acorn Squash

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Course Side Dish
Servings 8

Ingredients
  

  • 2 cups cauliflower rice
  • 1 bunch spinach thick stems discarded, leaves roughly chopped
  • 4 small acorn squash ~1 lb each
  • 3 Tbsp olive oil divided
  • Salt and pepper to taste
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 tsp fresh thyme leaves
  • 2 green onions finely chopped

Instructions
 

  • Preheat oven to 425°F.
  • Cut 1/2 inch from the pointy end of each squash, then halve each through it's center. Spoon out and discard seeds. Rub squash with 1 Tbsp oil and season with salt and pepper to taste. Arrange on baking sheet and roast, hollow sides down, until tender, about 25-30 minutes.
  • Meanwhile, heat remaining 2 Tbsp oil in a large skillet on medium. Add onion, season with salt and pepper, and cook, covered stirring occasionally, 8 minutes.
  • Uncover and cook about 6-8 minutes more, stirring occasionally until onion is very tender and beginning to turn golden brown. Stir in garlic and thyme and cook 2 minutes. Remove from heat.
  • Place cauliflower rice in a microwave safe dish. Heat until warmed completely through.  Place spinach on top of the rice and cover with a lid. Let stand 5 minutes.
  • Transfer squash to a platter or individual plates, hollow sides up. Fold spinach and green onions into rice along with onion mixture, then spoon into squash halves to serve.
Keyword Anti-Inflammatory, Cauliflower, Side Dish, Squash