Recipe Notes

Preheat oven to 375 degrees F. In a pot, put brown rice and water. Bring to a boil. Reduce heat to low and simmer covered for 20 minutes. Once finished, allow to stand undisturbed and covered for an additional 10 minutes. Rinse squash. With the tip of your knife, poke holes around the stem of the squash. Place squash on baking sheet. Bake for 45 minutes - 1 hour, depending on the size of your squash. In a small bowl, lightly beat eggs. Add tamari and stir well. In a skillet, heat ghee over medium heat. Add scallions and saute until soft. Add eggs. Cook until eggs begin to set. Stir eggs until scrambled. Once squash is finished cooking, cut squash in half lengthwise. Scoop out seeds. Run your knife in a grid pattern, making 1-inch cubes. Using a spoon, scoop out squash pieces. To assemble, put brown rice in a bowl. Add egg mixture and squash. Drizzle tamari on top, if needed.