Maple Baked Stuffed Acorn Squash 🍁
What you need:
1 acorn squash
1 tbsp grapeseed oil
2 tbsp maple syrup
1/2 tsp pink himalayan salt
1/2 cup quinoa
Vanilla Almond Sauce
1/4 cup almond milk
4 tbsp almond flour
1/2 tbsp vanilla extract
1 tbsp maple syrup
Preheat oven to 400 degrees.
Cut squash in half and remove all seeds. Spread the grapeseed oil, maple syrup & salt on the inside of the squash.
Place squash in the oven on a baking sheet.
Bake for 1 hour or until your fork easily pokes through the squash. .
In the meantime, cook your quinoa! Place it on a medium sized pan with 1 cup of water. Once it boils, lower the heat and allow to simmer until it's done. Add a little salt and oil to the water while it's simmering. When it's complete, season it with salt, pepper & a lil bit of cumin powder.
To prepare the sauce, mix the almond flour, almond milk, vanilla extract & maple syrup in a small bowl. If it's too thick, add more water. If it's too thin, add more flour. Mix until you get the smooth consistency you desire. Add more maple syrup if you desire.
When acorn squash done baking add cooked quinoa to the center. Drizzle it with your almond sauce and a little bit of cinnamon powder. DIG IN 😋
You can do this with many other squash varieties.
Much love to all of you 💛
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