Stuffed Squash

It was a very orange day in my kitchen today.  First the pumpkin/carrot soup, then the stuffed squash.

I cut 3 delicata squash (one very tiny, for our little guy, the rest were average size, maybe 1#) in half, scooped out the stringy parts and seeds.  Placed all the 1/2's face down on a nonstick pan and roasted in the oven for an hour at 400 degrees.

I prepared Near East Whole grains w/ pecans on the stovetop, ditching any added oils.  When all was ready (if you start the grains 1/2 an hour after the squash, all will be ready together), I stuffed the cooked grains/nuts into the squash and served.  For the little guy, we scooped out the cooked squash and mixed it with the grains on his plate.  The little squash shells really hold their heat, and we wanted his food to cool off fast. 

Very easy, and no leftovers.