Thai Stuffed Squash

• 1 Cup Coconut Thai BLENDABELLA
• 1 Large Acorn squash
• As needed Olive oil
• 1 Red onion
• 1 Clove Garlic, minced
• 1 Bunch Fresh sage
• 10 Sun-dried tomatoes, chopped
• 1/2 Cup Cooked rice
• Pinch Allspice

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
2. Heat 2 tablespoons of oil in a pan.
3. Wash the squash, carefully cut it in half lengthways, then remove and reserve the seeds.
4. Use a spoon to score and scoop some flesh out.
5. Finely chop the flesh of the squash with the seeds and put the pan.
6. Add in the minced onion and garlic stirring frequently.
7. Then add in the sage and sun-dried tomatoes.
8. Stir rice, BLENDABELLA, and allspice. Cook for 10 minutes.
9. Pack the mixture tightly into the halved squash.
10. Place into prepared pan, then tightly wrap it with another foil.
11. Bake for around 2 hours, or until soft and cooked through.