Acorn Squash Bake

This Acorn Squash Bake is a delightful and nutritious dish that captures the essence of autumn with its sweet and savory flavors. Perfectly roasted acorn squash is filled with a mixture of spices, nuts, and dried fruits, making it a wholesome, Paleo-friendly meal.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Coconut oil - 1 tablespoon (15g)
• Chopped walnuts - 1/4 cup (30g)
• Dried cranberries - 2 tablespoons (30g)
• Cinnamon - 1 teaspoon (2g)
• Nutmeg - 1/4 teaspoon (0.5g)
• Sea salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (0.5g)
• Maple syrup - 1 tablespoon (15g)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Brush the inside of each squash half with coconut oil and sprinkle with sea salt and black pepper.
4. Place the squash halves cut side down on a baking sheet and bake for 25 minutes.
5. In a bowl, mix together the chopped walnuts, dried cranberries, cinnamon, nutmeg, and maple syrup.
6. After 25 minutes, remove the squash from the oven and carefully flip them cut side up.
7. Fill each squash half with the walnut and cranberry mixture.
8. Return to the oven and bake for an additional 15-20 minutes, until the squash is tender and the filling is warm.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, supporting immune function.
• High in fiber, promoting digestive health.

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