Instructions

1. Preheat oven to 350
2. Rub olive oil over open halves of squash.
3. Place face up on parchment-lined cookie sheet (cut off part of the bottom to allow them to lay flat if necessary)
4. Place squash in oven for 45 minutes.
5. While squash is cooking take coconut milk, salt, and Califia unsweetened almond milk and combine in small bowl, set aside.
6. In skillet, drizzle some olive oil (about a Tablespoon or two) and turn heat to medium.
7. Add shallots and allow to cook for a minute, stirring.
8. Add corn and thyme and continue cooking on medium for 2-3 minutes, set aside.
9. When squash comes out of the oven you should be able to piece with a fork, if not put back into the oven for 10 additional minutes.
10. If squash is tender, fill each squash with approx. 1/2 cup corn and 1/4 of the almond milk mixture.
11. Place back the oven for 10-15 minutes.
12. Serve immediately.