Featuring our Honey Ginger Seasonal Balsamic ... the second time is the charm!
Cut 2 squashes in 1/2 (acorn or delicata are preferred). Bake cut side down in 1 inch of water covered with foil at 375 degrees until just fork tender (45 mins to 1 hour).
While squash is cooking: 1. chop 1 cup spinach, 2. slowly cook a medium diced sweet onion and a large peeled and diced honey crisp apples in olive oil until they soft and gooey, and 3. cook a cup of brown rice in light chicken both.
Scoop out squash from skin. Mix in spinach, onion/apple mixture, brown rice, 1/3-1/2 cup each of chopped pecans or walnuts, honey ginger balsamic vinegar and shredded cave aged cheddar cheese.
Return mixture to squash shells, and put back in the oven for 20 minutes. For the last two minutes, turn up the heat to get a slight roast on the top and then melt a few shreds of cheese on top.