1/2 to 1teaspoonLemon or lime juice or balsmic vinegarYou can add to taste–just remember that the sour taste is heating and can increase Pitta or aggravate Rakta in excessive quantity
Cut the squash in half and scrape out the seeds with a spoon. Heat your oven to 350 degrees F.
Mix up the glaze/dressing by putting the tablespoon of olive oil or melted ghee, the minced rosemary, and the lemon, lime or baslmaic vinegar in a small bowl and whisking them with a spoon.
Place the squash in a baking pan and then spoon small amounts of the glaze/dressing over the inside flesh of the squash–use the spoon to distribute the glaze/dressing. Don’t use all of it. Whatever you have left, you will toss into the pepitas to flavor them.
Put the squash in your pre-heated oven and bake until fork tender–probably about 30 to 40 minutes depending on the type of squash.
Meanwhile, put 1 cup of the grain of your choice in a sauce pot with 2 cups of broth and cook until done–timing depends on grain. Once the grain is done, add a teaspoon or two of ghee (or olive oil) and the minced parsley if you are using.
Put the pepitas in a pie plate and toss with the remaining glaze/dressing. Sprinkle this mixture with a little more Pink Himalayan Sea Salt.
When the squash is about done, put the pie plate with the pepitas in the oven. Put your timer on for 2 minutes. I like to put the pepitas in on the topmost rack. Check them after two minutes–they are done when they have turned golden brown and you can smell them roasting. It may take anywhere from 2 to 5 minutes to roast them–it will depend on your oven.
Once the pepitas are done, remove both the pepitas and the roasted squash from the oven. You should easily be able to pierce the squash with a fork. If you can’t leave it to roast a little longer.
Place the squashes on a plate and spoon the cooked grain over them. Top with the roasted pepitas. Cut each squash half in half again and you will have 4 servings.