Stuffed Acorn Squash (Grain-Free, Paleo, Gaps) Serving Size: Serves 4 Adapted from Chow. 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 ghee and honey then brush the squash with the mixture using a pastry brush. Season with sea salt. Roast in the oven for 25 minutes. Meanwhile, melt 4 tablespoons ghee in a 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, sea salt and pepper. Spoon filling into acorn squash and roast for 20 minutes. Serve. *To rice cauliflower: Cut cauliflower into bite-size 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. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife. **To plump raisins: Place raisins and 1/4 cup juice (orange, apple, even kombucha works!) in a small saucepan. Bring to a low simmer. Turn off heat. Using a slotted spoon, remove raisins.