Nothing says fall to me like acorn squash. I love the sweetness of it and how much easier it is to cut and prep compared to its butternut cousin. I have a good friend who is gluten-free, so when she comes over, this is one of my go-to dishes.
Roasted Acorn Squash Stuffed with Brown Rice & Spinach
1 acorn squash, halved with seeds scraped out from middle
1/2 cup brown rice, cooked
2 handfuls spinach leaves
2 oz. goat cheese
1 cup toasted almond slivers
Preheat oven to 375 F.
Rub inside of halved and seeded acorn squash with olive oil.
Roast acorn squash in oven, face-down.
Meanwhile, lightly flash sauté spinach in a pan and then combine goat cheese and cooked brown rice. Season with salt and pepper.
After 25 minutes in the oven, take out acorn squash, stuff with brown rice and spinach mixture and place back into the oven.
Continue roasting for 20-25 minutes. Then, bring out of oven, top with toasted almonds and serve!