2 medium acorn squash  |  4 Tbsp avocado oil | 1 pack of FORCE OF NATURE regenerative ground Bison  |  1 medium yellow onion diced   |  1 cup white mushrooms chopped   |   2 Tbsp almond milk or coconut milk  |  Sea salt + pepper to taste  |  4 cloves garlic minced  |  2 tsp fresh rosemary minced  |  1 tsp fresh thyme  |  2 tsp fresh sage minced  |  1 tsp fresh thyme | 1 Tbsp fresh parsley minced  |  2 cups riced cauliflower  |  1/2 tsp crushed red pepper (optional)



Preheat oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon. Brush the insides with oil, then sprinkle with sea salt. Place squash face down on the baking sheet and roast in the oven for 22-30 minutes, or until it feels tender when the top is pressed on.

Meanwhile, heat a large skillet over medium heat and add 1 Tbsp of avocado oil. Once hot, add the bison and cook until browned, then remove to a plate. (Bison is lean, careful to not over cook) Add another 1 tbsp of oil. Add the onions and cook, stirring occasionally until soft and fragrant. Add the mushrooms and garlic, then sprinkle with sea salt and pepper. Cook, stirring occasionally, 3 minutes, then stir in the rosemary, sage, thyme, and parsley. Continue to cook another 2-4 minutes or until soft and fragrant. Stir in the cauliflower rice and milk. Cook, stirring occasionally, a few minutes to soften the rice, then season with sea salt, black pepper, and red pepper if desired. Add the cooked bison back to the skillet and cook the mixture together for another 2 minutes to blend flavors. Preheat your broiler. Keep the squash on the baking sheet, face up, and fill with the stuffing mixture, piling it up to use all the stuffing. Place under the broiler for 2-4 minutes or until the tops are nicely browned and sizzling.

Remove from the oven and serve garnished with more fresh herbs if desired. ENJOY!


*Recipe adapted from Michele,