As I have said before, recipes are not my thing. I tend to just put in a splash of this and that so my recipes end up being general ingredient guides rather than actual recipes!
When I began to eat healthy there are certain things that I was convinced I would NEVER EVER eat, and squash was one of them. However as my tastes changed I began to branch out and enjoy foods I never thought I would even try.
Creamy Coconut Walnutty Acorn Squash Recipe
After my second child was born and I began to eat clean, I was having trouble finding single serve meals for myself. I was not eating the same thing as the rest of my family because I was counting calories in an attempt to lose weight.
Since I did not have much free time, things that were easy and quick definitely earned a spot in my regular rotation. It was around this time too that I began to experiment with vegan recipes and swapping ingredients to avoid dairy and refined sugars and flours. To clarify- I am NOT vegan or following a gluten free diet, but I do enjoy experimenting in the kitchen and find that dairy and wheat products upset my stomach at times.
I found that this experimentation with cooking kept eating healthy fun and exciting. I was never one to stick to diets with sad rice cakes!
I should also mention that this recipe as I’ve written it is NOT vegan due to the cheese. If you can find a substitute or omit it then it will be vegan friendly.
All measures are approximate as this recipe is customizeable and the size of the acorn squash you use may influence how much of each ingredient you need
- 1 Acorn Squash
- Approximately 6 tbsp of Coconut Milk or Coconut Cream (if available- Trader Joes has a fantastic one but we don’t have one here in Canada)
- Grated Parmesan Cheese (the type that is actually grated cheese will work better than the crumbly stuff)- Approximately 2 tablespoons
- Coconut Oil or Olive Oil (Just enough to cover the inside of the squash)
- Dashes of Garlic Salt
- Dashes of Pepper
- Dash of Italian Spice
- 3 Walnut Halves
- Preheat the oven to 375 degrees F
- Cut the acorn squash in half and scoop out and discard the seeds. Line a baking tray with tinfoil or parchment paper
- Rub a small amount of oil on the insides of the squash halves (I just dip a paper towel into the oil and then rub it on). Add a few shakes of garlic salt and pepper to the insides of the squash.
You can see my little helpers hand!
- Take your coconut milk and add about 2-3 tbsp of the milk to the inside “bowls” of the squash (depending on the size of the squash). If the coconut milk has separated a bit use the thicker creamy stuff!
- Take Parmesan cheese and add on top. I try to use only a bit ( like 1 or 2 tablespoons in total for both). Add some shakes of Italian Spice blend on top. I like lots of flavor so I use a few shakes
- Crumble the walnut halves and put in top
- Bake in the oven for 35-45 minutes
After this comes out of the oven take care to not spill the hot coconut milk on yourself. I would recommend letting it cool down a little.
This recipe is a very rich and delicious one. I use each half as one serving, so I will often have one half and save the other half for lunch the next day or for dinner.
Pair it with salad and enjoy! The taste is much like mashed potatoes but better (in my opinion).
If you try this recipe, or have any great modifications to share, please let me know in the comments!
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