¼ cup gluten-free bread crumbs mixed with 1 tsp. extra virgin olive oil (optional)
While the rice is cooking, prepare the squash. Cut the acorn squash in half. Scoop out the seeds and stringy parts. Brush some oil on both the insides and skin of the squash. Brush the maple syrup on the cut halves of the squash. Lay the squash, cut sides down, on a foil-lined baking sheet. Bake for approximately 30 minutes or until the squash is fork-tender. Remove from the oven and set aside. Lower the oven temperature to 350 degrees.