Stuffed Acorn Squash

Stuffed Acorn Squash
2 acorn squash, cut in half lengthwise (seeds removed)
1-2 T coconut oil
1/2 t sea salt
1 1/2 c cooked wild rice (I used the sprouted quinoa/wild rice mix from Costco)
2 oz mozzerella cheese, shredded
1/2 c raw walnuts, chopped
1/3 c raisins, chopped
1 1/2 t olive oil
1/4 t sea salt
1/4 t freshly ground black pepper

Preheat oven to 425. Line a baking sheet with foil and place the squash halves, cut side up, on the sheet. Brush with some coconut oil and sprinkle with 1/2 t sea salt. Roast for 25-30 minutes, until tender. Remove from oven.

In a bowl, combine the remaining ingredients. Place some of mixture in each squash half. Turn oven to broil and place in oven. Broil for 2-3 min or until cheese is melted and slightly browned on top.

(We have a large family and doubled this recipe. Everyone LOVED it!)