“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf
Did you know that you can make rice out of cauliflower? This is a thing. Saving the world, I am. Cauliflower rice contains fiber, vitamins C, K, B6 and potassium and it’s 25 calories per cup, dude. Today I made Cauliflower rice for the first time and I stuffed acorn squash with a medley of said rice, garlic, Garrett Valley bacon and fresh toasted coconut. Delicioso! This was a crazy-good side dish to my roasted chicken thighs wrapped in – you guessed it: more bacon. A handful of olive oil, pan-fried brussel sprouts rounded out my wonderful dinner tonight.
Acorn squash can be a bit tricky if you’ve never sliced one before so I made a “How-To” video on how to cut them open that I hope is helpful to you. Losing a finger is a totally real possibility, if you don’t know what you are doing. So pay attention, peeps.
I am in love with this dish, it’s soooooo flavorful! I just made it up and I am quite pleased with the way everything turned out. I forgot to take a picture or a video of the acorn squash before I stared to eat it. Here is a mid-nosh video:
If you want to make this:
- Bake acorn squash drizzled generously with olive oil in a 350 degree oven until centers are squishy (cooked), set aside
- Wash and separate cauliflower into individual florets. Do this ahead of time so they can dry
- Food processor the cauliflower florets until they look like rice
- Fry up bacon, crumble it and set aside. I buy Garrett Valley (vegetarian fed pork, no nitrites or nitrates, no hormones, no gluten, sugar-free, dry-rubbbed – good stuff)
- Fry garlic, add bacon crumbles and fresh coconut
- Add the cauliflower “rice” into the pan with garlic, bacon and coconut
- Season generously with sea salt and fresh ground black pepper
- Fry the rice mixture until slightly golden
- Stuff acorn squash with rice mixture and enjoy!
Hope you love it.