Cashew Cheese and Pomegranate Filled Acorn Squash

By mdancause

Ingredients

• 1 cup raw cashews
• 1 acorn squash, cut in half
• 1/4 cup water
• 1 teaspoon lemon juice
• 1/8 teaspoon garlic powder
• 2 tablespoons nutritional yeast flakes (optional – tastes great still w/o it)
• salt and pepper, to taste
• 1/2 cup pomegranate seeds

Details

Servings 1
Preparation time 60mins
Cooking time 85mins
Adapted from paleomg.com

Preparation

Step 1

Place raw cashews in a jar or glass and cover with water. Let soak for 1 hour.

Preheat oven to 400 degrees.

Place acorn squash cut side down on a baking dish. Bake for 20-25 minutes or until squash is soft when you press the skin of the squash.

Once squash is cooked, scoop out the seeds and excess strings.

Remove cashews from water and place in a blendtec or food processor to puree. Once the cashews begin to break down, add water, lemon juice, garlic powder, nutritional yeast (again, optional) and a bit of salt and pepper. Puree until smooth. The longer it goes, the smoother it will get. You are welcome to add more water to make the cheese a creamier consistency.

Top acorn squash with cashew cheese and some pomegranate seeds. Scoop and eat. Perfect afternoon fall snack.