Paleo diet for athletes

Autumnal Acorn Squash, Spicily Stuffed

This delicious fall-themed side dish incorporates a ton of flavor and texture for your taste buds! The fruit baked inside the squash caramelizes and creates a sweet canvas for the cardamom and allspice. This dish has a fragrant peppery flavor, and will make your house smell amazing! It is warming inside and out and will impress your guests at your next holiday party.
Serves 4

1 large egg
1 cup Fiery Fried “Rice”
1⁄2 cup peeled chopped apple (preferably tart)
1⁄2 cup chopped cranberries
1⁄2 cup chopped celery
2 jalapeños, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon dried parsley
1⁄2 teaspoon hot paprika
1⁄4 teaspoon allspice
1⁄4 teaspoon ground cardamom
2 medium acorn squash, halved and seeded

  1. Preheat the oven to 350°F. In a skillet over low-medium heat, sauté all ingredients (except the squash), until evenly combined and aromatic. Spoon sautéed ingredients into the squash halves.
  2. Place squash in an ungreased baking dish. Fill dish with hot water to a depth of 1⁄2″. Cover and bake for 25 minutes.
  3. Uncover and bake for another 20–25 minutes, until the squash is tender.