1 Acorn squash
1 tbs. of ghee or coconut oil
1/4 cup of pecans or walnuts
1 cup of cooked basmati rice
1/4 tsp. of cumin powder
2 tbs. of raisins
pinch of salt
1/4 onion diced
1/4 tsp. of ginger powder
1/4 cup of cilantro, basil or parsley
Preheat oven to 300 degrees
Cut the squash in half and gut out the seeds.
Prepare a pie dish or baking dish with 1/2 inch of water.
In a small pan warm ghee and then mix all the ingredients, minus the rice, acorn and cilantro etc., sauteing for around 5 minutes on a medium flame.
Separately, bring 1 cup of rice with 2 cups of water with a pinch of salt to a boil. Lower the flame and cover. Cook for 20 minutes.
Take these ingredients, mix them all together in a small bowl and add them to the halves of the squash. Place the acorn squash into the baking dish and cover with aluminum foil.
Bake for 35-45 minutes at 375 degrees.
Test the acorn squash with a fork and when the squash appears soft. Turn the oven off and remove from racks. Let sit for 5 minutes. Garnish with the cilantro etc. and serve.