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Blackened Salmon with Avocado Salsa

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gluten free orzo “risotto” with acorn squash, snow peas, and red bell pepper 1. cut a small acorn squash in half and scoop out the seeds. place on a baking sheet. sprinkle on a couple tablespoons of brown sugar and bake at 375 for 20ish minutes, until soft. let it cool for a couple minutes until you can peel and cube it. 2. in a saucepan, fry off some chopped garlic and onion in butter until they starts to soften. then, add some bell pepper and whatever other veggies can handle the heat. 3. add your orzo. i used Delallo's gf orzo. let that sit for a second and absorb that delicious garlic butter then pour over a quart of chicken broth(or veggie to make the dish vegetarian). you can then season your broth however you like. i added some crushed red pepper, dried oregano, a few bay leaves, and a slash of gf soy sauce. at this point you can add more veggies that do well steaming, like broccoli. 4. let that simmer for 15-20 minutes, until most of the liquid is absorbed. then, add a cup or so of some shredded a parmesan. you could honestly skip this step, or sprinkle on some nutritional yeast for a vegan variation. 5. add the squash and the other veggies you like fresher (like snow peas) and let them heat through. season to taste and enjoy!