If you passed the acorn squash in your grocery store because you didn’t know what to do with it, well here are two good reasons to grab that delicious vegetable on your next outing: 1) my Acorn Squash Stuffing recipe and 2) my Acorn Squash Apple Pie recipe that I’m revealing today! Acorn squash has a beautifully nutty flavor that pairs perfectly with the apples and seasonings to give you a taste of apple pie without any of the guilt!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
ACORN SQUASH APPLE PIE
Ingredients
1 medium acorn squash (approx. 600g)
2 tsp. coconut oil
1 small Rome apple peeled and finely diced (or your favorite baking apple)
1/8 tsp. salt
1 TB cinnamon
pinch allspice
1 TB water
1 tsp. vanilla extract
1/4 cup unsweetened almond milk
1 packet stevia (or your favorite sweetener)
3 TB vanilla whey protein
Drizzle
2 TB unsweetened almond milk
2 TB vanilla whey protein
¼ tsp. cinnamon
How to Prepare
1. Preheat oven to 400.
2. Rinse acorn squash, cut it in half vertically, scoop out the seeds, and place face down in a shallow baking pan filled with ¼ inch of water. Bake in the oven for 35 minutes.
3. While squash is cooking, heat coconut oil in a small saucepan over low-medium heat. Add diced apple, cinnamon, allspice, salt, water, and vanilla extract and stir well. Cover and let simmer for 10 minutes, or until apples are tender, stirring occasionally to prevent from burning.
4. Remove the cover and add almond milk, stevia, and protein powder. Stir well, as the mixture will be gooey.
5. Remove the squash from the oven and lower the oven temperature to 350.
6. Spray the squash with non-stick cooking spray before flipping over. Divide half of the apple mixture into each squash half and put back in the oven for an additional 15 minutes, or until the tops are golden brown. Remove and let cool for 5-10 minutes.
7. Prepare icing by mixing the almond milk, protein powder, and cinnamon together. Drizzle over each squash half. Enjoy!
NOTE: My favorite way to eat this once it’s ready is to smash the apples down into the squash (I know it ruins the look of this beautiful creation, but it’s so worth it!).
NUTRITION DATA
Per “pie” (recipe makes 2): 260 calories, 13 grams protein, 40 grams carbohydrates (5.5 grams fiber), 5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
