Acorn Squash

Who says gluten-free, casein-free, corn-free is a boring life of rice? Check this out!

ACORN SQUASH

Ingredients:

Acorn Squash
Mango Juice
Apples-- one for every squash
Almonds
Canola Oil
Canola spray
Salt

Wash acorn squash and slice--carefully--in half. Scoop out the seeds and reserve for roasted squash seeds (yum!)-- or not. Score the inside (see the picture) and brush with mango juice. Sprinkle with salt and spray lightly with canola oil-- this keeps it from drying out too much. Roast at 350 degrees for 30 minutes.







While they are cooking, slice and chop apples and almonds. Place in a pot with 1/2 T oil and 1/4 cup or so of mango juice. Cook until apples are soft.  When the squash have cooked for 30 minutes, remove them from the oven and fill the squash with the apple mixture. Return to the oven for 30 minutes.