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Healthy Baked Honey Squash

Posted on by Alisa Fleming in Breakfast, Dairy-Free Recipes, Sides with 5 Comments
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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.

Healthy Baked Honey Squash Recipe w/ Green Tea

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!

Of course, it isn’t too surprising that this is a healthy honey squash recipe, since it was shared with us by So Delicious Dairy Free and created by the culinary nutritionist, Amie Valpone.

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?

5 from 1 reviews
Healthy Baked Honey Squash
 
Prep time
Cook time
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This healthy recipe was created by Amie Valpone of The Healthy Apple, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
Serves: 4 servings
Ingredients
Instructions
  1. Preheat your oven to 350º F.
  2. Slice the squash in half lengthwise, and remove and discard the seeds and stringy bits.
  3. Lay the squash cut sides down in a shallow baking pan. Pour the green tea over the squash and bake for 35 minutes.
  4. Meanwhile, in a small bowl, whisk together the remaining ingredients.
  5. Remove the squash from the oven and flip each half over. Pour the almond milk mixture over each half (into the wells) and return to the squash to your oven for another 20 minutes, or until the squash is tender.
  6. Remove the squash from the oven, and let it cool for 10 minutes before serving.
  7. Serve warm, and with a little extra honey or agave, if desired.
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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

5 Comments

  1. AltaFebruary 19, 2013 at 11:56 amReply

    I would have never thought to use tea with acorn squash – how creative! Love me some baked acorn squash.

  2. Hallie @ Daily BitesFebruary 19, 2013 at 12:36 pmReply

    I’m with Alta. Tea and squash? Genius!

  3. CarolFebruary 19, 2013 at 4:03 pmReply

    Yum! Love both acorn squash and Amie! Great recipe.

  4. MaggieFebruary 20, 2013 at 11:15 amReply

    I LOVE the tea idea! Genius! And no surprise that it’s Amie’s recipe :)

  5. HannahFebruary 20, 2013 at 6:44 pmReply

    I can easily imagine this as maple-baked squash as well, and my mouth is watering at the thought!

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