• 1–4 winter squashes, depending on size (red kuri, blue hubbard, acorn, or other round-ish winter squash)
• Olive oil
• 1½ cups rice pilaf mix
• ¼ cup almond oil
• ½ cups slivered almonds
• Red pepper flakes
• Salt
• 1 small yellow onion, diced
• 1 red bell pepper (optional)
• Water or broth
• 3–4 cloves garlic
• 1 cup grated cheese (gruyère or appenzeller)

Roasting

1. Cut off the top of the squash and dig out the soft insides and seeds. Throw away the insides and seeds.
2. Coat the squash, inside and out, with a thin layer of olive oil. Salt and pepper the inside.
3. Place in a 350°F oven and roast until a fork easily pierces the flesh (about 30–45 minutes).
4. While the squash is roasting, prepare the stuffing (below).

Stuffing

5. Heat almond oil in a large pot. Add the slivered almonds, some red pepper flakes, and a little salt, and sauté the almonds until lightly browned and fragrant.
6. Add the onion and continue to sauté until translucent, at which point you should add the garlic and red bell pepper and sauté for 1–2 more minutes.
7. Mix in the rice pilaf mix, coating the mixture with the almond oil. Stir this around until the rice is hot and lightly toasted (3–5 minutes, or less).
8. Add 2½ cups water or broth and bring it to an open boil. Cover the pan and turn down the heat to let it simmer until the rice is cooked (about 30–45 minutes).
9. Salt and pepper to taste.
10. When the rice is done, pour it into the roasted squash. Grate the cheese on top. Broil a few minutes until the cheese is bubbly and toasty.