Acorn Squash Bake

Acorn Squash Bake is a wholesome and hearty dish that combines the natural sweetness of acorn squash with savory spices and nutrient-rich ingredients, making it a perfect comfort food. This Paleo Indian-inspired recipe is not only delicious but also easy to prepare, ideal for a cozy meal.

Ingredients

• Acorn squash - 1 medium (about 500g)
• Coconut oil - 1 tablespoon
• Red onion - 1 small, diced (about 100g)
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped spinach - 100g
• Coconut milk - 100ml
• Pine nuts - 30g, toasted

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side up on a baking sheet and brush with coconut oil. Bake in the preheated oven for 25-30 minutes until tender.
4. While the squash is baking, heat a skillet over medium heat and add the remaining coconut oil.
5. Add the diced red onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
6. Stir in the ground cumin, ground coriander, turmeric, salt, and black pepper. Cook for another minute until fragrant.
7. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
8. Pour in the coconut milk and stir to combine, cooking until heated through. Remove from heat.
9. Once the squash is done, fill each half with the spinach and coconut mixture.
10. Sprinkle the toasted pine nuts on top and return to the oven for an additional 5 minutes.
11. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 360
• Protein: 7 g
• Carbs: 34 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 23 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C, promoting healthy skin and immune function.
• High in dietary fiber, aiding in digestion and supporting gut health.

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