Stuffed Acorn Squash

By nnlester

Ingredients

• 2 acorn squash, halved and seeds removed
• 1 red onion, diced
• 4 garlic cloves, minced
• 1 teaspoon coconut oil
• 1/2 cup plain dried cranberries
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup walnuts, roughly chopped
• 2 tablespoons honey
• 2 teaspoons coconut sugar

Details

Servings 1
Adapted from medicalmedium.com

Preparation

Step 1

1. Preheat oven to 400°.

2. Fill a baking tray with ½ inch of water and place the squash in the tray, cut side down. Bake for 25 to 30 minutes until tender when pressed.

3. In a medium pan, sauté the onion and garlic in coconut oil over medium high heat until translucent and fragrant, approximately 5 minutes.

4. Add the cranberries, sea salt, and black pepper. Continue to cook over medium heat, stirring occasionally, until cranberries are soft and plump.

5. Add the walnuts and honey, stirring frequently until walnuts turn golden brown. Remove from heat.

6. When the squash are cooked through, remove them from the oven and drain any remaining water from the pan. Flip the squash halves right side up and fill the centers with the cranberry filling.

7. Sprinkle the edges of the squash lightly with coconut sugar and return to the oven for 3-5 minutes more until the sugar has browned.

Enjoy!