Roasted Acorn Squash - Paleo Plan
- Number of Servings: 4
Ingredients
1 acorn squash, cut in half lenth-wise1 Tbs coconut oil1 Tbs raw honey1/2 tsp sea salt (optional)1/4 cup walnuts, lightly toasted
1.Preheat oven to 400° F.
2.Place squash cut side down on a rimmed baking sheet or shallow baking dish.
3.Add 1/4" of water to the baking sheet or dish.
4.Bake for 45 minutes, or until peel is soft to the touch.
5.Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt (optional).
6.Top with toasted walnuts to serve.
7.To cook squash in microwave, place squash flesh down in a micro-wave safe dish. Add 1/2" of water, and microwave for 8-12 minutes. Check often, as each microwave will vary cooking time.
8.Optionally top dish with dried fruit, other nuts, and cinnamon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUEHESS72.
2.Place squash cut side down on a rimmed baking sheet or shallow baking dish.
3.Add 1/4" of water to the baking sheet or dish.
4.Bake for 45 minutes, or until peel is soft to the touch.
5.Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt (optional).
6.Top with toasted walnuts to serve.
7.To cook squash in microwave, place squash flesh down in a micro-wave safe dish. Add 1/2" of water, and microwave for 8-12 minutes. Check often, as each microwave will vary cooking time.
8.Optionally top dish with dried fruit, other nuts, and cinnamon.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUEHESS72.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 294.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.0 g
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