Roasted Acorn Squash Stuffed with Mock Mince Pie (Vegan, Grain/Nut-Free)
5 acorn squash
4 medium apples (I used McIntosh but that's not necessary)
1 small orange
1 small lemon
1/2 cup each regular and golden raisins
1 teaspoon pumpkin pie spice
20 drops liquid stevia
1/4 teaspoon sea salt
1 heaping tablespoon coconut oil
- Preheat the oven to 400 degrees F. Slice the acorn squash in half, take out the seeds, then place cut-side down in a baking dish filled with about 1/2 inch of water. You'll probably need a few baking dishes. Bake until tender when pierced with a fork, approximately 40 minutes.
- While the acorn squash is baking, prepare the filling by dicing the apples (I leave the peels on) and zesting the orange and lemon. Add the apples, orange zest, and lemon zest to a large bowl. Squeeze the juice from the orange and add it to the bowl. Add the raisins, pumpkin pie spice, stevia and salt. Mix well.
- Heat a large pan on medium. Melt the coconut oil, then add the apple filling and cook for 20 minutes, stirring occasionally. Take off heat and set aside.
- Once the squash is cooked, allow it to cool enough to touch, then set each squash on a serving platter and spoon in the apple filling. You can serve this hot or allow to cool to room temperature. To serve 10 people, leave each squash half intact. Alternatively, you can cut them in half again for smaller servings for more people.
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com