1. Preheat oven to 350, after you’ve cut your squash in half longways and discarded the seeds go ahead and baste the inside with olive oil salt and pepper then place face down on baking tray in oven for 10-15 minutes.
2. While squash is baking go ahead and start your rice cooking per instructions.
3. Heat a pan to medium high heat, add your ghee and chopped onions and sauté till translucent, then add in your shallots and garlic. Let those sauté for a couple minutes then add in your mushrooms. Add your salt and pepper to taste. Let this mixture cook for maybe 5 minutes on medium low heat, adding more ghee if needed. Add your chopped kale last and let it begin to wilt. If you need to add a splash of chicken stock or water to help it not stick to pan you can here.
4. Pull your squash out of the oven if you haven’t already and set aside. Once rice is finished go ahead and combine rice with sautéed veggies. Add mixture to delicata squash. Toss Cauli crunch with a little oil or ghee then add to top of squash and bake in oven at 350 until breadcrumbs brown- about 10 minutes then serve.
Crunchy, chewy and delicious, have them as a snack or as an appetizer.
Crunch Cookies mmmmm delicious!