Pasta Primavera

I am quickly falling in love with every variety of skinnypasta™ from Gabriella’s Kitchen! First was the low carb, high protein fettuccini. Now it is the gluten free and vegan Teff penne.



I am not gluten free or vegetarian/vegan but I do know many people who are and I absolutely LOVE creating recipes that they can enjoy too! Many of these people were not always gluten free or vegan/vegetarian and I constantly hear how much they miss the texture of semolina or wheat based pasta. I have tried many varieties to try to find one that I think best matches in both texture and taste and it wasn’t until I found  skinnypasta™  that I had a true winner. Once cooked it wasn’t gummy and didn’t have any weird after taste which is something  I have experienced with other gluten free or higher protein pastas.

Something I NEVER do when I cook whole wheat or semolina pasta is rise it but I have found with any other type {gluten free, chickpea, lentil, etc.} I personally find I like the texture of the end product better when I rinse it. You do you – rinse or don’t rinse!



Never heard of Teff before? Neither had I! When I am creating recipes that are comforting and satisfying but I want to ensure they jam packed with nutrients I am always on the lookout for superfood ingredients and Teff is definitely one of those! Originating from Ethiopia, Teff is an ancient grain that is naturally gluten free and a good source of protein, fiber, iron, zinc, copper, and manganese. This grain is the size of a poppy seed if you can believe that but it is so packed with nutrients and is a wonderful wheat alternative.



As many of my recipes do, there is a lot of room for ingredient swaps. This dish works with whatever veggies you have in your fridge. And if you wanted to add additional protein to this it would go great with some chicken or shrimp as well! Get creative and make the dish your own to suit your tastes buds.


Pasta Primavera
Author: Emily Goodman
Pasta Primavera Author: Emily Goodman Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 4
  • 1 box [url href=”” target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url]
  • 4 teaspoons coconut oil, [i]divided[/i]
  • 1/2 cup onion, [i]diced[/i]
  • 1 cup mushrooms, [i]sliced[/i]
  • 1 cup zucchini/summer squash
  • 1 large clove of garlic, [i]mincded[/i]
  • 1/2 cup carrots, [i]shredded[/i]
  • 1 cup cherry tomatoes, [i]halved[/i]
  • 1/2 cup shredded parmesan cheese
  • 3/4 cup plain yogurt (I used [url href=”” target=”_blank”]siggi’s[/url])
  • Salt and pepper, [i]to taste[/i]
  1. Bring a large pot of water to a boil. Cook the [url href=”” target=”_blank”]skinnypasta™ SUPERFOOD Teff Penne[/url] according to package directions. Reserve 1 cup of the pasta cooking water then drain and rinse under cold water.
  2. Heat a large skillet over a medium heat. Add 2 teaspoons of coconut oil.
  3. Add the onion and saute for 2-3 minutes. Add the mushrooms and saute for an additional 2-3 minutes.
  4. Add 2 more teaspoons or coconut oil and the zucchini/summer squash and cook for 2-3 minutes.
  5. Add the minced garlic, shredded carrots, and tomatoes.
  6. Once all the veggies are cooked through add the cooked pasta, parmesan cheese, and yogurt. Use the reserved cooking water to thin out the mixture to your desired consistency.
  7. Season with salt and pepper.
Portion Fix container equivalents per serving: 1 green, 1 yellow, 1/2 blue, 0.25 red, 1 spoon[br][br]If you would like to make this recipe vegan you can swap the parmesan cheese with a vegan cheese.


If you decide to try skinnypasta™  yourself I suggest you keep it in the freezer. Since it is fresh it has a much shorter shelf life than dried pasta and I can tell you from first hand experience that if you keep the Teff Penne it in the fridge for more than 1 week it will not last. So if you don’t plan to use it right away, the freezer will be your best friend! There is a freezer date on every box so you know exactly how long it will last!




I love seeing you guys enjoying my recipes! Be sure to follow emilyjgoodman on Instagram and tag me. You can also post a photo of your recipe to my Facebook page!


Chica de Gallo Salsa and Guacamole

I cannot resist salsa and guacamole. Especially when it is paired with a freshly made tortilla chip. Like seriously, the chip cannot get into my mouth fast enough. That is exactly what happened when I tried the salsas and guac from Chica de Gallo over the Memorial Day weekend with some friends.



Chica de Gallo is a local Boston-based company located in Everett, MA. They make fresh, vegan, and preservative free products which is a total win in my book and I love that I can find their products in Whole Foods as well as local stores, farmers markets and breweries in MA, CT, RI, and NH.

My mango obsession has been fierce for the past few months so when I saw Mango Pineapple Salsa in their product lineup I pretty much started jumping for joy right in my kitchen. It is a wonderful mix of  sweet from the mango and pineapple, savory, and heat from their signature pepper medley. It even has fresh ginger for an added depth of flavor.

I was also extremely happy with the texture and color of their guacamole. How many times have you tried to buy pre-made guac in your supermarket and it’s looked brown and unappealing? Yuck. Not with Chica de Gallo. Their guac is a green as can be and every batch is hand crafted.

Each of their salsa and guacamole varieties comes in a heat range of mild, medium, hot to best fit your flavor palate. For the extra adventurous check out their Ghost Pepper salsa!

And remember, salsa and gauc is better shared with friends! ?



Be on the lookout for recipe posts featuring Chica de Gallo right here on Emily J. Goodman ?



Butternut Squash Soup with Orzo

Did you know that you can make a silky and hearty butternut squash soup without a drop of heavy cream? It’s possible! This butternut squash soup even kicks it up a notch with added orzo, zucchini, and yellow squash. It really hits the spot on these cooler rainy nights we are having here in Boston {in APRIL!! WHAT??}. Plus I feel totally guilt free eating it. #winning

I personally think that soup get better the longer it sits. It thickens up slightly as the orzo absorbs some of the liquid and all of the flavors meld together.




Although it may not seem like it, Spring and Summer are around the corner! I am also heading to Punta Cana in just 2 short weeks so I am working hard to get in 6 workouts per week {30 minutes each} and keep my nutrition on lock. Along with my own goals I am committed to helping others who are looking to get started on their own health and wellness journey or dial in their fitness and nutrition routine they currently are following.

My online wellness community is growing by the day and for those who are ready to join me during the month of April I am excited to share our HUGE ANNOUNCEMENT with you!!!!




It is called the Spring Into Health Promotion and I am through the roof ? with excitement because this is seriously the deal of the century!! Not only are you getting the very best value in fitness but you are going to have over 400 workouts at your fingertips and flexibility to pick and choose which ones you want to do based on your current needs or desired results you want to achieve.

My favorite thing about Beachbody On Demand is that eliminates the need to make a purchase every time you want to try a new workout program that Beachbody releases. So say you want to try the 21 Day Fix and decide it’s not for you. Or you do a round or two of it and want to bump up to a more intense program such as 21 Day Fix Extreme, Core De Force, or Insanity Max 30 to future your progress and results. In the past you would have to whip out your credit card and purchase all of those programs, wait for them to ship to you, and THEN you could get started.

Not anymore!!



Now you get a 1 year membership and the entire Beachbody fitness library {even deluxe workouts} are automatically loaded in. And to top it off, any time a new program is released throughout the year it will automatically get loaded into your digital library {think of it as like the Netflix of fitness}. In 2017 alone we are going to have THREE new programs that are launching!!

I have seen people fall of track time and time again because they either bought a program that they ended up not liking and stop doing it or they complete their purchased program a few times through and are ready to kick it up a notch but don’t want to make ANOTHER purchase. Beachbody On Demand truly does help people stay on track and avoid common excuses for falling off track such as choosing a program you do not like to start with {that can be super discouraging for someone trying to start their health and fitness journey too}.

Along with all these amazing workouts you also get every programs nutrition guides, workout calendars, a set of color coded portion containers to ensure you are eating enough of the right foods to fuel your body for your workouts and reach your goals AND a free 30 day supply of Shakeology!

You will get ME as your personal coach with access to my private online wellness community where I will personally help you learn to navigate Beachbody On Demand, understand the nutrition plan, help you pick a program within your library to start with that best matches your goals, give you all my tips for meal planning, grocery budgeting, an arsenal of recipes! I am all about helping others to create a healthy lifestyle that is everlasting, not a quick fix!!


So what about this huge announcement you mentioned??



Well, typically the Beachbody On Demand Challenge Pack I outlined above costs $199 + tax and shipping {which is still a great deal considering you get over $6k worth of workout programs} but for the month of April Beachbody is running our Spring Into Fitness Promotion and the price has dropped to $160 + tax and $2 shipping!!! It truly is an incredible value and it is my job as a coach to make sure that is THE BEST $160 you have ever invested in.

This is a one month only opportunity and the price WILL go back up to $199 at the end of April so take advantage of this now!

If you are ready to order here are the different challenge pack options.

Purchase the Beachbody OnDemand All Access Challenge Pack As a Coach {this option sets you up for a 25% discount on an future purchases from Beachbody and the opportunity to have me as your business mentor if you want to learn how you can earn a supplemental income through Beachbody coaching…you can be a coach purely for the discount if you choose and you do not have to learn the business unless you choose to}

Purchase the Beachbody OnDemand All Access Challenge Pack as a Customer {this option sets you up for a 10% discount on an future purchases from Beachbody}

Purchase the Beachbody OnDemand All Access Challenge Pack KickStart {includes the 3 day refresh plant based cleanse as well as a 10% discount on all future purchases from Beachbody}


Once you choose your option and place your order please fill out this form below so I can get to know about you and your goals and add you to my wellness community. I am looking forward to getting to know you and help you create a happy, healthy, and fulfilling lifestyle.


And definitely make yourself some Butternut Squash with Orzo soup!

Let me know how it comes out by leaving a comment on this post or tagging me on Instagram with a photo of what you made ❤



Butternut Squash Soup with Orzo
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 cup whole grain orzo
  • 1 tablespoon olive oil
  • 1/2 medium, [i]diced[/i]
  • 1 large garlic clove, [i]minced[/i]
  • 1 small butternut squash (approx. 2lbs), [i]peeled and diced into small cubes[/i]
  • 4 cups veggie broth
  • 1 tablespoon unrefined coconut oil (or olive oil)
  • 1 medium zucchini, [i]diced[/i]
  • 1 medium yellow squash, [i]diced[/i]
  • Pink Himalayan salt
  • Fresh ground pepper
  • Parmesan cheese, [i]optional for topping when serving[/i]
  1. Bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside.
  2. While the orzo is cooking heat the olive oil in a heavy soup pot over a medium heat.
  3. Add the diced onion and saute for 3 minutes.
  4. Add the minced garlic and saute for 1 minute.
  5. Add the diced butternut squash. Saute for 4-5 minutes allowing the butternut squash to caramelize.
  6. Add the veggie broth and bring to a boil. Reduce to a simmer and allow to cook for 10 minutes.
  7. While the squash is simmering heat a separate large saute pan over a medium heat. Add the coconut oil.
  8. Once the coconut oil is melted add the zucchini and yellow squash. Cook for 4-5 minutes until caramelized and cooked through but not mushy.
  9. Transfer the butternut squash mixture to a blender and blend until smooth. Return to the soup pot.
  10. Add the cooked orzo and cooked zucchini and yellow squash.
  11. Season with salt and pepper.
  12. Ladle into serving bowls and top with a sprinkle of Parmesan cheese (optional).
Serving size: 2 cups
Portion Fix container equivalents for a 2 cup serving: 2 green, 1 yellow, 1 spoon (add 1/2 blue if you use Parmesan cheese)[br][br]Recipe adapted from [url href=”” target=”_blank”]Barilla[/url]


Mango Cauliflower Fried Rice

This twist on my recipe for cauliflower fried rice has me feeling all the feels. 



I needed a side dish for my coconut chicken tenders and figured what paired better with coconut than mango? I am a huge fan of pineapple in fried rice so I figured mango would be amazing as well. And I was right.



I have said it before and I will say it again. I am completely blown away that I can substitute CAULIFLOWER for rice and not even miss the carbs. When making a cauliflower rice dish of any kind I prefer to use the store bought pre-riced cauliflower rather than making my own in a food processor just because the rice pieces are a bit larger and work better in a dish like this. I get mine in the freezer section of Trader Joe’s but I have seen it at Whole Foods as well.


Since I follow the Portion Fix nutrition plan I always try to break down my recipes to what the container count is per serving. The amounts don’t break down perfectly compared to the containers but I shared the breakdown in the notes on the recipe…use your best judgement when checking off what containers you used and remember, it’s not about being exact and having to count every morsel you put into your mouth. It is about having a healthy relationship with food, a general sense of portion control, and focusing on clean, wholesome, non-processed ingredients!


If you need help when it comes to nutrition (and/or fitness) let’s chat! Comment on this post or fill out this form and I will reach out to you directly!


Mango Fried Cauliflower Rice
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
  • 2 teaspoons of coconut oil, [i]divided[/i]
  • ½ cup of scallions, [i]green and white parts[/i]
  • 2 garlic cloves, [i]minced[/i]
  • 1 teaspoon minced ginger
  • ½ cup carrots, [i]diced[/i]
  • 1 egg
  • 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
  • 1 mango, [i]diced[/i]
  • 2 tablespoons low sodium soy sauce (or liquid aminos)
  • 1 tablespoon sesame oil
  1. Heat 1 teaspoon of coconut oil over a medium heat. Add the scallions and saute for 2 minutes.
  2. Add the minced garlic, ginger, and carrots. Saute for 3-4 minutes.
  3. Move the veggies to one side of the pan and crack the egg on the other side. Gently scramble the eggs using a spatula. As the eggs start to scramble and are no longer liquid start to incorporate them in with the veggies on the other side of the pan.
  4. Remove the veggies and egg mixture from the pan.
  5. Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and saute for 3 minutes.
  6. Add the diced mango and cook for another minute.
  7. Add the cooked veggies and egg mixture back to the pan.
  8. Add the soy sauce and sesame oil.
  9. Saute for an additional minute or two until the sauces are evenly distributed and everything is warmed through
(Approximate) Portion Fix container counts per serving: 0.75 green, 0.25 purple, 0.125 red, 1.25 spoons


Break out your favorite pair of chop sticks and dig in!





Ricotta Mac and Cheese

These cold winter nights has me craving my all-time favorite food…mac and cheese! There is nothing more comforting than a steaming hot bowl of pasta and cheese right? However, that comfort tends to come at the cost of my waistline so I am constantly trying to find a recipe that hits the spot but has a healthier twist. This ricotta mac and cheese does just that!


The ricotta really helps to give this dish the thick and creamy texture that makes a mac and cheese so great. And I feel so much less guilty digging into this since there isn’t a drop of heavy cream in site ? The addition of broccoli helps to sneak in those veggies. Shredded chicken would make a great addition as well!


Mac and cheese is such a versatile dish you can really add in whatever YOUR favorite ingredients are!



I just finished my first round of Core De Force on 12/13/2016 and I am extremely excited to share my results with you!


3.6 lbs ⬇️
9.5 inches ⬇️



I purposely chose to commit to this program during the holiday season to help me stay on track with my health and fitness and to not let myself slip into the “I will start again after the new year” mentality. The first two weeks of this program I was doing GREAT with my nutrition. It was 80/20 all the way baby!!! Then came Thanksgiving which I had a planned splurge day for because, well, potatoes ??


While I never missed one workout during the 30 days my nutrition was more like 80/20 some days, 70/30 others, and even 50/50 at points during the last two weeks. The one constant that helped me to still get results while not having complete control over my eating was that I drank my chocolate Shakeology EVERY. DAMN. DAY. So no matter what was going on I knew at least one meal of my day was helping to nourish my body, provide me post workout protein to help my muscles repair and recover, and aid in my digestion (because let’s face it, I needed that if I wasn’t being better with what I was eating).


I am beyond proud of my commitment to this program these past 30 days and I actually just started Round 2 this Monday 12/19  These pictures just go to show that the fitness part of your journey can only take you so far. Nutrition is KEY when it comes achieving your goals!

Is health and fitness on your resolution list for 2017? If so, let’s chat!

Start by filling out this form and I will be in touch with you!



Since my Day 30/30 with Core De Force was on 12/13/2016 and I had a few days off from kicking and punching before I started Round 2 this week and dabbled in some other workouts I wanted to try out on Beachbody On Demand such as the new 21 Day Fix workout Remix the Fix. I also dabbled in some some new recipes such as this ricotta mac and cheese.  This recipe was honestly something I made up on the spot because I had a lot of leftover ricotta in the fridge and a head of broccoli. I love when a recipe I make up on the spot comes out SO GOOD!


Serve as a main course or a hearty side dish and I guarantee you will have clean plates all around. It may even become that last minute holiday dish you have been searching for all week ❤


Ricotta Mac and Cheese
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 8-10
  • 1 lb whole grain penne
  • 3 cups of broccoli florets, [i]chopped small[/i]
  • 4 tablespoons unsalted butter
  • 4 tablespoons of whole wheat flour (or all-purpose flour)
  • 4 cups of unsweetened almond milk
  • 1 cup of whole milk ricotta
  • Fresh nutmeg (or 1/4 teaspoon of ground dried nutmeg)
  • 1 cup of sharp white cheddar cheese
  • 1/8 teaspoon of ground mustard
  • Himalyan pink salt and freshly ground pepper, [i]to taste[/i] (you can use regular salt as well)
  • 1/4 cup panko
  • 1 tablespoon of olive oil
Preheat the oven to 350 F.
  1. Bring a large pot of water to a boil. Salt generously right when the water starts to simmer. Once it is at rapid boil add the pasta and cook until al dente (2 minutes less than what the package directions say since the pasta will continue to cook in the oven).
  2. Add the broccoli to the boiling pasta for the last 3 minutes of cooking.
  3. Drain and set aside.
  4. In a large sauce pot over melt the butter over a medium heat.
  5. Add the flour and whisk continuously for 2 minutes to form a roux that is light golden in color (turn the heat down while whisking if the roux starts to burn).
  6. Add the almond milk and whisk continuously until it comes to a boil.
  7. Reduce to a simmer and cook for 10-15 minutes until thick whisking occasionally.
  8. Once thick remove from the heat and add the ricotta and nutmeg. Stir to combine.
  9. Add the cheddar cheese and ground mustard.
  10. Season with salt and pepper to taste.
  11. Add the pasta and broccli and stir to combine and pour into a large casserole dish.
  12. Mix the panko with olive oil and sprinkle on top of the pasta.
  13. Cook for 20-25 minutes until bubbly and the panko has browned.
Add garlic powder and parsley to the panko for an added depth of flavor


Roasted Cauliflower Mac and Cheese

Mac and cheese is hands down my favorite food of all time. If you told me I could only eat one food for all 3 meals for the rest of my life it would be mac and cheese. But mac and cheese is not my waistlines favorite food. While I wish I could shove my face into a gooey, cheese bowl of heaven every single day I also want to fit into my clothes. Which brings me to talk about this lightened up version of Roasted Cauliflower Mac and Cheese.




Not only is it gorgeous to look at but it totally hits the spot when you are craving something warm and cheesy. And it is loaded with veggies so you can enjoy without the guilt! ? ? If you still in need of a side dish for your Thanksgiving table this week this seasonal take on mac and cheese is sure to be a crowd pleaser!




I was inspired to create this recipe when the awesome folks at Banza sent me some samples of there delicious chickpea pasta to try out. While I am not gluten free I do enjoy trying out gluten free foods and adding them into the rotation of my meals. Did you know Banza is made from 90% chickpeas and that chickpeas are naturally gluten free food!


Banza also has  double the protein, four times the fiber and nearly half the net carbs of average pasta!! You can check out their full nutrition label here.




You cook Banza just like you would any other type of pasta. However you may notice a little bit of foam in the pot that develops while cooking. This is the same foam that occurs when you boil chickpeas and is the result of a naturally occurring plant compound in beans called saponins. If you want to decrease the foam add a splash of oil to the water, or just scrape some foam off the top during cooking. It does not effect the taste of the pasta at all.




I found the Banza pasta to have a great consistency and was the perfect texture for this heartier pasta dish. The ridges on the penne shape were great for holding on to the gooey cheese sauce I poured all over it.




MMmm cheesey pasta ? I could eat it just like this right from the pot!




I have made countless mac and cheese recipes over the years but cauliflower may just be my favorite vegetable to pair with it. Cauliflower eaten raw or steamed can be very bland so I am not surprised when people tell me they don’t like it. But coat it in some olive oil, Himalayan pink salt (or sea salt), fresh black pepper, roast it in the oven and be ready to be have your whole outlook on cauliflower change. Roasting it helps to bring out it’s natural sweetness and don’t be afraid to let it get good and brown in some spots.




Cauliflower has so many health benefits including being a great source of vitamin C and K, dietary fiber, and can help your body to detoxify. It is a great ingredient to use in place of mashed potatoes, rice, or even to make a healthy alfredo sauce.




Roasted Cauliflower Mac and Cheese
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 small head of cauliflower, [i]cut into florets[/i]
  • 2 tablespoons olive oil
  • Himalayan pink salt
  • Freshly ground black pepper
  • 1 8oz box of Banza pasta (or 8oz of the pasta of your choice)
  • 2 tablespoons organic grass fed butter
  • 2 tablespoons whole wheat flour
  • 1.5 cups of unsweetened almond milk
  • 0.5 teaspoons of Dijon mustard
  • 1 cup shredded cheddar cheese
  • 0.5 cups shredded Parmesan cheese
  • 2 tablespoons of dried parsley
  • 1/4 cup of whole wheat panko bread crumbs
  1. Preheat your oven to 400 F.
  2. Coat your cauliflower with olive oil and season generously with salt and pepper.
  3. Roast for 40-45 minutes until you have nice caramelized brown spots on the cauliflower florets.
  4. Bring a large pot of water to a boil and season generously with salt.
  5. Add the pasta and cook for 8 minutes until al dente.
  6. While the pasta is cooking melt the butter over a medium heat.
  7. Add the flour and whisk continuously for one minute to form a roux.
  8. Add the milk and continue to whisk until the mixture thickens, approx 5 minutes.
  9. Turn off the heat and add the Dijon mustard, cheddar and Parmesan.
  10. Drain the pasta and reserve 1 cup of the pasta cooking water.
  11. Place the pasta back in the pot and add the cheese sauce. Stir to combine adding the reserved pasta water as needed to help thin out the sauce consistency to your liking.
  12. Add the roasted cauliflower and parsley. Stir to combine.
  13. Pour the pasta mixture into a large baking dish and top with panko bread crumbs.
  14. Turn your broiler on high and broil for 3-4 minutes until the panko has browned (or bake at 350 for 15-20 minutes).
Serving size: 1.5 cups
21 Day Fix container equivalents per serving: 2 yellow, 1 green, 1 blue, 1 spoon





Since this dish is packed with protein and loaded with veggies means I can eat mac and cheese for all 3 meals now right??



Stuffed Acorn Squash

Stuffed acorn squash is one of my favorite fall dishes to cook. I find acorn squash a lot easier to cut than butternut squash or spaghetti squash and the filling could be anything and everything you already have in your kitchen.


I opted to go full on fall with this and I love the earthy flavors of the mushrooms and wild rice paired with the pop from the dried cranberries. This dish warms you from the inside out and is visually stunning to serve to guests. I love how each person gets their own individual serving.




The recipe below serves two but if you need to serve 4 just double all of the ingredient amounts. And don’t forget to save the seeds! I will be sharing a super easy recipe on how to cook those as well 🙂


Stuffed Acorn Squash
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 2
  • 1 acorn squash
  • Salt and pepper, to taste
  • 1 cup wild rice, cooked
  • 1 teaspoon coconut oil (or olive oil)
  • 1/4 cup onion, diced
  • 1/2 up mushrooms,
  • 1 cup baby spinach
  • 1/4 cup dried cranberries
Preheat your oven to 400 F.
  1. Cut the acorn squash in half and remove the seeds.Using a sharp knife score the inside of the squash in a criss-cross pattern. Season with salt and pepper.
  2. Place the squash cut side down in a baking dish with 1/4 inch of water in the bottom.
  3. Bake for 50 minutes.[br][br]
While the squash is cooking
  1. Cook the wild rice according to package directions.
  2. When there is 15 minutes left of cooking time on the squash heat the coconut oil a saute pan over a medium-high heat.
  3. Cook the onions and mushrooms until the onions are translucent, approx. 5 minutes.
  4. Add the spinach, 1 cup of cooked rice, and the dried cranberries
  5. Season with salt and pepper.
  6. Remove the squash from the oven and let cool for a few minutes.
  7. Flip the squash over and fill each with the mushroom, spinach and rice mixture.
  8. Serve immediately.
Serving size: 1/2 a squash