Yet another thing to love about fall is the plethora of squash varieties you can discover at farmer’s markets and the grocery store. It’s a great time of year to dream up dishes, and experiment around. The following recipe is one of my favorite results from doing so thus far this season.
1 Acorn Squash
1 Pint of Non-Fat Cottage Cheese
¼ Cup Dried Cranberries
¼ Cup Pistachios – shelled and chopped
1 Tbsp Honey
½ Tsp Cinnamon
½ Tsp Allspice
2 Tbsp Macadamia Nut Oil
Preheat oven to 400F. Cut your acorn squash in half
Scoop out insides with a spoon
Brush squash with macadamia nut oil
Cover a baking sheet with tinfoil
Place acorn squash face down onto baking sheet, and place into the oven to cook until soft (approx 30 min).
When your squash is almost cooked, throw cottage cheese, honey, cinnamon, allspice, and pistachios into a blender.
Stir in cranberries, and then spoon filling into squash. Garnish with cinnamon.