Acorn Squash "Ribs" and Rosemary Mashed Cauliflower
So the girl who has never actually tried ribs should probably not be the one trying to make a substitute but nevertheless, here we are 
I will brag a bit and say they were a hit with actual rib eaters! Try them out with the sugar free BBQ sauce below or just buy a bottle (preferably a good natural one, no high fructose corn garbage).
Acorn Squash “Ribs”
1 acorn squash, cut in half, seeds scooped out, sliced on the ribs or thinner
coconut oil or butter
Coat the squash slices with the coconut oil or butter and BBQ sauce and bake at 400 for 30-40 minutes (depending on thickness) until soft. You should have leftover sauce, feel free to coat them again and bake a little longer and/or use the remaining as a dipping sauce. These are best eaten hot (and with Rosemary Mashed Cauliflower!).
Sugar-Free BBQ Sauce
2 6 oz cans tomato paste
2 dropperfuls NuNaturals stevia (or less, mine was on the sweet side)
30-ish drops liquid smoke
1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne
Rosemary Mashed Cauliflower
1 head cauliflower
1 Tbsp butter or coconut oil
3 cloves raw garlic, chopped
1 1/2 tbsp dried rosemary
sea salt and pepper to taste
1 Tbsp dried minced onion or onion powder
Chop the cauliflower and cover with water in a large pot. Bring water to a boil and cook until cauliflower is very soft. When it’s finished cooking pour off water and let cool a little. Place in a food processor with butter or coconut oil, garlic, and seasonings. Puree until completely smooth.
