1 cup of brown basmati rice

1 can of organic unsweetened coconut milk

 1 cup of minced spinach

1/2 yellow onion, minced 

1/2 inch knob ginger grated

 1 clove garlic, minced

1 cup of water

1 whole acorn squash

 Coconut oil


Sea salt to taste


Preheat oven to 425. Halve squash and scoop out seeds. Rub in coconut oil and season w salt and a little cinnamon. Roast until tender, face down abt 30 min. Let cool.

Rinse brown rice well. In a large pot, heat brown rice, water and coconut milk. Bring to a boil, then lower to a simmer and cover. Cook until done, about 45 minutes to an hour. Fluff immediately and remove from heat. While rice is cooking, in a shallow pan, heat coconut oil, and add garlic, onion and ginger. Sauté until fragrant. When onion is translucent, add spinach. Remove from heat and sauté so spinach remains bright green but cooked. Set aside. Once rice is down, add spinach mixture to rice and mix well. Season with salt. Scoop rice into squash and top w cilantro