I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.
Also great as a small snack. So here’s the recipe:
Winter squash of all kinds abound this time of year, but Acorn is one of my favs! It’s small, so it cooks a little faster, and half is the perfect serving size, especially when stuffed with something yummy! First things first though, start by preparing the rice and while the rice is cooking prepare and bake the squash. The rice makes enough to stuff at least four halves.
To make the rice stuffing, prepare a 12 ounce package of wild rice of your choice. I did mine with 1/2 cup of plain wild rice and 1 cup of brown basmati rice. I added 1/2 tsp of dried sage, a minced clove of garlic, and a diced shallot to the mix and prepared the rice in my rice cooker using vegetable broth instead of water. This takes 45 mins to an hour in my rice cooker, but I don’t mind the extra time as the rice is so nicely steamed and absorbs all the flavors. When the rice was finished, and the cooker went into warm mode, I added 1/2 cup of chopped cherries.
Right before stuffing the squash, stir in the chopped pecans. While the rice is cooking follow the steps below for preparing the squash.
Cut squash in half using a sturdy knife. I use my Global for all the tough jobs. Scoop the seeds and strings out and discard.
Place halves, cut side down on prepared baking sheet. I cover mine with foil and spread on a thin layer of coconut oil. This adds a nice taste to the squash, but any oil will do. Bake in 450 degree oven for about 40 mins. or until skin is easily pierced with the tip of a knife.
The coconut oil crisps up the tops just how I like them.
Stuff with rice mixture. And voila! Enjoy this incredible mix of deliciousness!