One acorn squash
One cup cooked rice
Three stalks celery, chopped
One onion, chopped
Olive or coconut oil
Cut an acorn squash vertically in half. Scoop out the seeds. Place squash, cut side down, on an aluminum foil lined tray. Bake at 350 for 25 minutes. While that is baking, saute the onion and celery in the oil. Once onions begin to soften, add the rice (I use brown rice). You can season however you'd like. I use liquid aminos (healthy alternative to soy sauce), and cayenne pepper.
Once the squash is done, remove from the oven and turn them over. Stuff them with the filling and put back in the oven for 10-15 minutes.
