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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 256.1
  • Total Fat: 9.0 g
  • Cholesterol: 5.0 mg
  • Sodium: 102.1 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 14.5 g

View full nutritional breakdown of Greek Yogurt and Maple Acorn Squash calories by ingredient
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Greek Yogurt and Maple Acorn Squash


Greek Yogurt and Maple Acorn Squash

Introduction

This is like Autumn in a bowl. An edible bowl!
from http://www.nomeatnom.com/2012/07/greek-yog
urt-and-maple-acorn-squash.html
This is like Autumn in a bowl. An edible bowl!
from http://www.nomeatnom.com/2012/07/greek-yog
urt-and-maple-acorn-squash.html

Number of Servings: 2

Ingredients

    1 acorn squash
    1/2 T EVOO
    1 cup plain Greek yogurt
    1 T sugar free maple syrup
    1 tsp. pure vanilla extract
    .5 tsp. ground cinnamon
    .25 tsp. ground nutmeg
    .25 tsp. ground cloves
    (Or use 1 tsp pumpkin pie spice I think)
    1/8 cup chopped walnuts, toasted

Directions

Preheat the oven to 350 degrees F.

Slice the acorn squash in half, and remove the pulp and seeds. Be sure to save your seeds, as you can enjoy them just as you pumpkin seeds.

Place the squash on a lightly greased baking sheet.


Bake for 40 minutes, or until the squash is tender.

While the squash bakes, mix together the yogurt, maple syrup, vanilla, and spices.

Once the squash is ready, remove it from the oven, and brush the inside of each squash half with the oil.


Fill each half with the yogurt mixture. Sprinkle with the walnuts and a pinch of extra cinnamon, if desired.

Impress your guests (and yourself!) with this super simple, yet seemingly decadent, dish!

Serving Size: makes 2 halves of the squash

Number of Servings: 2

Recipe submitted by SparkPeople user KYLAR_STERN.






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