1 large acorn squash, seeded and sliced into 2" to 3" wedges
1 cup medium grain brown rice
1 cup lite coconut milk
1 cup water
1 tablespoon ground cinnamon
1 tablespoon shredded jarred ginger
1 tablespoon vanilla extract
1. Spray the inside of a large crock pot with nonstick spray. Place the acorn squash slices evenly around the bottom of the pot (some of mine were lying on their side and they were fine).
2. In a bowl, combine remaining ingredients (brown rice, coconut milk, water, cinnamon, ginger, and vanilla).
3. Pour rice mixture over the acorn squash. Make sure all of the rice is in the liquid.
4. Set the crock pot to low and leave for 4 to 5 hours. Check toward the end and turning the crock pot to warm when the rice is cooked thoroughly.
Now tell me, is your belly happy?
Source of recipe: I wrote the recipe.