Acorn Squash Tart

This Acorn Squash Tart combines the earthy sweetness of roasted acorn squash with a savory almond flour crust, creating a delightful Paleo Indian pizza experience. Topped with vibrant vegetables and aromatic spices, it makes for a hearty and healthy meal.

Ingredients

• Acorn squash - 1 medium
• Almond flour - 1 cup
• Coconut oil - 2 tablespoons (melted)
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Red onion - 1/4 medium (thinly sliced)
• Bell pepper - 1/2 medium (diced)
• Spinach - 1 cup (fresh)
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons (chopped)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the acorn squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
4. While the squash is roasting, prepare the crust by mixing almond flour, melted coconut oil, egg, salt, and black pepper in a bowl until a dough forms.
5. Press the dough into the bottom and up the sides of a 9-inch tart pan, creating an even layer.
6. Remove the roasted squash from the oven and allow it to cool slightly before scraping the flesh into a bowl.
7. Add the sautéed vegetables (red onion, bell pepper, spinach), cumin powder, coriander powder, and half of the chopped cilantro to the acorn squash flesh, mixing well.
8. Spread the acorn squash mixture evenly over the almond flour crust.
9. Bake the tart in the oven for an additional 20 minutes until heated through and slightly golden.
10. Garnish with the remaining cilantro before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immune function.
• High in fiber, aiding digestion and promoting satiety.

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