Alisa Fleming ~ This easy and flavorful honey squash recipe can provide a deliciously comforting side dish around the holidays or when temperatures dip. However, it is also fantastic for breakfast, when you’re craving something warm and hearty that is still light in calories and full of nutrients.
Did you know that 1/2 an acorn squash (which is pretty darn filling!) contains less than 100 calories, is virtually fat-free, and packs in a hefty dose of fiber. Plus, winter squash is an excellent natural source of Vitamins A and C and a good source of potassium, manganese, Vitamin K, folate, and magnesium!
Amie packs extra nutrition into each half of this honey squash by baking it first in antioxidant-rich green tea and then in a mixture of potent spices. To keep it moist and delicious while adding a little extra dose of dairy-free and vegan protein, Amie uses So Delicious Almond Milk Plus. This particular variety has 5 grams of protein per cup, and also helps to fortify your honey squash with vitamin D, calcium vitamin B12, and other essential nutrients. But, if you require nut-free, then coconut milk beverage* might make a nice alternative. Click here for a So Delicious Coupon
Also, though this recipe is referred to as “honey squash,” Amie keeps the sweetener very low, and gives you the option to use a vegan alternative like agave nectar (yes, they even have a honey-flavored agave!). If you are craving a sweeter honey squash, feel free to increase the honey used up to 1 to 2 tablespoons, or drizzle a little on the squash just before serving. Don’t worry, I won’t tell.
*Confused about coconut and nut allergies, this post might help: Are Coconut-Based Dairy Alternatives Safe for Nut Allergies?