Here it is the cutest squash I have ever found! It’s called Acorn Squash, we picked it up at the Apple Farm back in September. Have to admit that not long ago, I wasn’t a big fan of squashes of any kind, as being one of the picky eaters! Until my curiosity with food has exploded, after learning why seasonal fruits and vegetables are so beneficial in so many ways.
This type of squash can be saved up to 6 month, all while still have the valuable nutrition’s available.
Vitamine A – Beta-Carotene (improves vision, night blindness, hair, skin and improves the immunity), Dietary Fibre (helps to lower the cholesterol levels), Complex Carbohydrates (great source of energy) and packed with Vitamin C (as antioxidant, it will help to fight the flue during the winter months), plus many other vitamins and minerals.
While holding this perfectly shaped Acorn Squash in my hand, I was appreciating it’s beautiful shape and color that nature gave it!
1 Acorn Squash
1 tspn. coconut oil
1 tspn. Maple Syrup
Brush the inside of the squash with melted coconut oil and maple syrup.
Bake at 400°F for an hour. Eat it warm or use for another recipe later.
So easy to make.
1/2 of the leftover Acorn Squash (baked with coconut oil and maple syrup)
2 tbsp. raw hemp seeds
A hand full of walnuts crashed
1 tbsp. unsweetened coconut flaked (sulfate free)
Goji berries – awesomeness!!!
Delicious breakfast or low glycemic desert, which means that it won’t spike your blood sugar levels up.
I guarantee a soul warming, energy recharging and just an enjoyable meal you won’t regret!