Black Rice & Walnut-Stuffed Squash!

T= Tablespoon
t= teaspoon
c= cup

2 butternut squash
(or acorn squash)
1 red pepper
½ c walnuts
3 garlic cloves
½ t black pepper
½ t sea salt
¼ c olive oil
½ t cinnamon
1/3 c raisins
1/3 c dried cranberries
1 red onion diced
2 c brown or black rice

Cut the squash in half and scoop out the seeds for later use (you can roast them up with olive oil and sea salt). Preheat the oven to 350. Place the squash face down on a pan with a little water in it, for about 25 minutes, or until you can easily poke a knife through. Prepare the rice in 2.5 cups of water (or as directed on bag of rice) with the red onions, garlic and sea salt. When the rice is ready mix all of the other ingredients together and fill the squash halves on a plate, letting it overflow. Sprinkle them with cinnamon and serve with something light like a salad. The walnuts and cranberries go very well with the warm, rich flavour of the squash and sweet black rice. Soooo good! Serves 4.