| 7 | 55 | 299 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 2 |
| 1 squash | Acorn squash |
| 2 tsp unpacked | Brown sugar |
| 1/2 tsp | Cinnamon |
| 1 tsp | Coconut oil |
| 1 cup | Greek yogurt, plain, fat-free (divided) |
| 2 tsp | Honey |
| 2 tbsp | Pecans |
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet.
3. In a small bowl, mix together coconut oil and cinnamon. Rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture.
4. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 minutes-1 hour, or until squash is tender.
5. Once squash is baked, allow to cool for 5-10 minutes and then place on plates.
6. When ready to serve, scoop 1/2 cup yogurt into each warm squash half. Drizzle each with a teaspoon of honey and pecans.
Squash
is a power-packed veggie, rich in vitamin A, vitamin C and folate!
| Meat Alternative | 0.2 |
| Milk Alternative | 0.7 |
| Vegetables | 2.9 |
