Acorn Squash Stuffed with Cranberries & Walnuts

Acorn Squash Stuffed with Cranberries & Walnuts

Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Servings 2

Ingredients
  

  • 1 acorn squash, sliced lengthwise with seeds removed
  • ¼ cup raw walnuts
  • ¼ cup raw slivered almonds, optional, but recommended for crunch!
  • ½ cup fresh cranberries
  • 2 T coconut oil, divided
  • ½ t cinnamon
  • ¼ t nutmeg

Instructions
 

  • Preheat the oven to 375ºF. Prepare an 8x8-inch baking dish with parchment paper and set aside.
  • Slice the acorn squash lengthwise. Using a spoon, remove seeds and discard.
  • Place the squash on the prepared baking dish. Drizzle one tablespoon of coconut oil on each slice and cover each half with aluminum foil.
  • Place in the oven and bake for 30 minutes. While the squash is baking, combine the cranberries, walnuts, almonds, cinnamon and nutmeg in a small bowl.
  • After 30 minutes, remove the squash from the oven and remove the foil. Transfer the cranberry mixture to the squash cavities, dividing the mixture evenly between the two.
  • Replace the foil over each squash half and place back in the oven. Bake at 375ºF for1 hour until squash is tender and cranberries are softened.
  • Remove from the oven and serve immediately.

Notes

Pro Tip: You can top the squash with coconut cream to make this extra decadent!

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