Corn Bread Stuffed Acorn Squash

    I always do a little happy dance inside when I am able to take a food that Steven is not a huge fan of and make it into something he could take seconds of. One of those foods happens to be acorn squash. I personally love it all coated with coconut oil and maple syrup or honey, but he one the other hand is content to eat it once every blue moon.
    Well it's squash season once again and I had a few acorn squash sitting in the back of my fridge waiting to be consumed. Finally, today I had a recipe come together in my head which included those delectable sweet fleshed squash. Here is what happened:

Corn Bread Stuffed Acorn Squash

Corn Bread Ingredients

1 Cup cornmeal

1 Cup flour

1 Tablespoon Baking Powder

1/2 Cup Raw Sugar

1 Teaspoon Salt

1 Cup Soy Milk

2 Tablespoons ground flax mixed with 6 tablespoons water (egg replacement)

1/2 Cup Earth Balance Butter

Directions

Mix all the ingredients together in a bowl and store in the fridge

Squash Ingredients

2 Acorn Squash

2 Tablespoon Coconut Oil

2 Tablespoons Maple Syrup

Directions

1) Cut the acorn squash in half and scrape out the seeds  2) Fill a crock pot with about 1 inch of water 3) Put the acorn squash in the crock pot 4) Divide the Coconut oil and maple syrup evenly and place in each acorn squash 5) Cook on low for five hours or high for 2 hours or until the squash is soft 6) Fill squash halves with corn bread batter. 7) Cook at 400 degree for 15 minutes or until cornbread is cooked through. 

Optional Toppings

Toasted walnuts

Maple Syrup

Super yum!