Roasted Acorn Squash Stuffed with Kimchi Fried Rice

Preheat oven to 400. Prep your acorn squash, and place onto a large sheet pan or a large cast iron skillet. Now add all your marinade ingredients into a mason jar and stir until fully mixed. With a silicone brush, brush the entire inside and top of the acorn squashes with the marinade. Place the squash top side down onto the baking sheet or skillet, and then cook for 30-35 minutes, or until fork tender.

Next, add your rice into a sauce pan or rice cooker and begin cooking your brown rice. Cook rice to package instructions, and remember you only need about one cup cooked rice. (Tip: 1 cup uncooked rice makes about 2 1/2 cups cooked rice- so you’ll have some leftover rice for later)

As the squash is baking and the rice is cooking, take about 20-25 minutes to relax do some yoga, meditate, etc… before you begin cooking your veggies for the fried rice. When the rice and squash is almost done, grab a large sauté pan or large cast iron skillet, and turn on medium high heat with coconut oil.

Once the oil has melted and is hot, add your mushrooms, and sauté for 2-3 minutes. As the mushrooms reduce in size by about half, add your green onions and sauté for 2-3 more minutes.

Next, add in your kimchi and grated carrot. Saute everything for 1-2 minutes.

Pour in your coconut aminos, liquid aminos, and granulated garlic over all the veggies. This should help deglaze the bottom of the pan. Cook for 1-2 minutes and then add your 1 cup cooked rice. Mix everything together until the rice is distributed evenly.

Now, top the fried rice with black salt, sriracha, kelp flakes, and sesame seeds. Cook for 1-2 more minutes, remove from heat, and cover with a lid to keep warm.

By now, the acorn squashes should be done, and fork tender. Grab two serving plates and add a squash to each. Generously stuff both squashes with the warm fried rice. Enjoy immediately while everything is still hot!