Stuffed Acorn Squash
2 small – medium acorn squash
1 medium onion, diced fine
2 cloves of garlic, minced
1 large carrot, grated
1 cup of cheese alternative (cashew, rice, soy) or goat cheese
1 cup roasted walnuts, crushed
2 tsp honey
2 tbsp butter
¼ cup bread crumbs (gf if necessary)
1 tbsp chopped thyme
Salt and pepper to taste
Slice your squash in half, remove the seeds, and place on a baking sheet with the cut side up. Bake in a 350F oven for 20-25 minutes or until the flesh is soft, and when ready remove from the oven and let cool completely.
In a sauté pan, cook the onions and carrot in the butter over medium heat until the onions are soft and translucent, about 5 minutes. Add the garlic and bread crumbs at the end, and continue cooking for an additional 1-2 minutes or until the bread crumbs just begin to toast.
When the squash is cool, scoop out the flesh into a large bowl but be careful not to break the skin.
Stir together the squash, onion and breadcrumb mixture, thyme, salt, pepper, goat cheese, and honey. Put this mixture back into the squash skin and top with the toasted walnuts.
Reheat in a 400F oven or on the grill of your barbeque for 10-15 minutes or until hot throughout