1Acorn or Kabocha Squashhalved & cleaned, ends trimmed
1/2CBasmati or Jasmine Rice
1large handfulSpinach
2Scallionschopped
2TblRed Curry Paste
1tspFresh Gingergrated
1TblAgave Syrupor Honey, Maple Syrup, etc.
1/4CCanned Coconut Milk
Saltto taste
Pepperto taste
Fresh Italian Parsley (or Cilantro)rough chopped
Red Peppersdiced
Instructions
Preheat oven to 475 degrees.
Halve the squash, scoop out any seeds and trim the ends.
Lightly brush with oil and season liberally with salt and pepper.
Roast cut side down for about 20 minutes and then flip. Continue cooking until golden and fork tender.
While the squash roasts, prepare all of the other ingredients including the rice.
In a large saute pan over medium heat, add 1 tsp of oil, the spinach, scallions and season with salt and pepper until the spinach is wilted. Remove and wipe out the pan.
In the same pan, add the ginger and as much curry paste as you'd like. Add the coconut milk and season with salt and pepper. Add the agave syrup.
Add the spinach mixture to the rice and divide between the two squash halves.
Spoon the curry sauce on the serving plate and place the squash halve on top of it.
Garnish with additional parsley or cilantro, red peppers and scallions. Serve warm.