I officially overdid it for Thanksgiving. Please tell me I’m not alone. Every year during the holidays I try to convince myself that I’m not going to go overboard but I have a leetle problem with self control when it comes to holiday feasting. I definitely did not follow any sort of elimination or skin-friendly diet, but I’m ready to get back on track for the next couple of weeks (in preparation for more Christmas eating of course!).
My favorite part of our Thanksgiving meal was a gluten free apple crisp that I made using Cookie and Kate’s recipe. It was the best apple crisp I’ve ever made, and I’ve been making apple crisp almost every year for Thanksgiving so that’s saying a lot! Even if you’re not gluten free you’ll love this crisp.
Before I went home for Thanksgiving, I tried to fill up on as many veggies as I could, and the result was this cauliflower rice stuffed acorn squash.
It’s so easy to make cauliflower rice, which is a great substitute for regular rice if you are trying to eat grain free. To make cauliflower rice, it’s easiest with a food processor, but you could also use a large cheese grater. Make sure you do this while the cauliflower is still raw.
This dish is perfect for using up all your seasonal veggies- winter squash, cauliflower and kale. I love using dried cherries or cranberries and chopped pecans in almost any fall or winter dish to add some extra flavor and crunch. This dish is easy peasy!
What was your favorite part of your Thanksgiving meal?
- 2 acorn squashes, cut in half lengthwise and seeds scooped out
- olive oil and salt
- 1 head of raw cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 4 stalks of curly kale, stem removed and chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- chopped roasted pecans, dried sour cherries or cranberries, and parsley
- Preheat oven to 400 degrees F.
- Rub olive oil on squash halves and sprinkle with salt. Place cut side up on a baking sheet and roast for about 45 minutes-1 hour, or until soft throughout (you can test with a fork).
- While squash is cooking, add cauliflower florets to a food processor and pulse until rice-like in texture. You may need to do this in small batches so you are not left with large pieces.
- Add olive oil to a large pan and heat over medium heat. Once oil is hot but not smoking, add chopped onion, and cook until soft and transluscent.
- Add cauliflower rice and kale to the pan and stir. Cook for about 3 minutes more, or until kale is soft.
- Spoon rice mixture into squash halves and top with chopped pecans, dried fruit, and parsley. Serve warm.