Coconut Rice Stuffed Acorn Squash

Preheat oven to 425. Halve squash and scoop out seeds. Rub in coconut oil and season with salt and a little cinnamon. Roast until tender, face down about 30 min. Let cool. Rinse brown rice well. In a large pot, heat brown rice, water and coconut milk. Bring to a boil, then lower to a simmer and cover. Cook until done, about 45 minutes to an hour. Fluff immediately and remove from heat. While rice is cooking, in a shallow pan, heat coconut oil, and add garlic, onion and ginger. Sauté until fragrant. When onion is translucent, add spinach. Remove from heat and sauté so spinach remains bright green but cooked. Set aside. Once rice is done, add spinach mixture to rice and mix well. Season with salt. Scoop rice into squash and top with cilantro.