Stuffed Acorn Squash (Grain-Free, Paleo, Gaps)

Serving Size: Serves 4

I made this without the raisins since Lindsey & Claire shouldn't be eating them.  It was really good and everyone liked it.  

Ingredients

For the Squash:
• 2 acorn squash, cut in half pole-to-pole, seeds removed
• 1 tablespoons ghee, melted (click here for an easy homemade recipe)
• 1 tablespoon honey
• 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.