Acorn Squash Dessert Bowls
One serving or one cup of acorn squash contains 145% of the daily recommended requirements for Vitamin A. It also contains Vitamin C, potassium, manganese, folate (folic acid), and 15% of the omega three fatty acids necessary to good health. It is also a good source of fiber.
Leave out the ice cream and it is Paleo friendly.
- 1 acorn squash sliced in half (longways - from stem to bottom, not around the middle), seeds removed
- Pinch of salt
- Juice and zest of an orange
- 2-3 T. agave nectar (or honey)
- 1/8 c. brown sugar
- 2 t. pumpkin pie spice
- 2 scoops of light vanilla ice cream or yogurt (optional)
Slice squash in half (longways - from stem to bottom, not around the middle). Remove the seeds (you can cook these like pumpkin seeds). Lay flat on a baking sheet lined with foil. Sprinkle with a pinch of salt. Juice and zest each half with an orange. Drizzle with agave nectar (or honey). Sprinkle with a little brown sugar and pumpkin pie spice.
Cover with foil and cook in a 400 F oven for 1 hour.
Remove and serve as cooked as a side or make it a dessert and add a scoop of low fat vanilla ice cream or yogurt to each half.
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