Glazed Acorn Squash + Kimchi Fried Rice

1: Cut and deseed the tops of the acorn squashes.

2: Brush the squashes with coconut aminos, liquid aminos, maple syrup, and ground ginger.

3: Roast the acorn squashes until tender.

4: Heat coconut oil in a pan, and sauté sliced cremini mushrooms and grated carrots until cooked.

5: Add the cooked brown rice, sliced green onions, kimchi, coconut aminos, liquid aminos, granulated garlic, black sea salt, sriracha, and dried kelp flakes.

6: Mix well and cook for a few minutes until heated through.

7: Serve the fried rice alongside the roasted acorn squash, topped with sesame seeds.