I went to Trader Joe’s yesterday around 4pm and literally almost went insane. First of all, never head to Trader Joe’s between your hours of 3-5:30pm. Trust me guys, your car will most likely become hit by reddish colored purchasing carts (happened to me), children will run into with mini shopping carts, you’ll be blinded by way of a ocean of Hawaiian t-shirts and it will take you an excellent hour and a half to obtain a total of 10 things.

HOWEVER what you would find at Trader Joe’s this time of year is actually everything you could ever dependence on all of your fall meals. I mean discuss pumpkin overload! That they had pumpkin cornbread combine, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and most likely a million other things I didn’t capture. After this I recognized that Trader Joe’s and I are soulmates which I should in fact just move around in the supermarket to fulfill my lifelong imagine eating pumpkin items every day. I’d even put on a Hawaiian t-shirt and band that damn bell. I’d become another Wally (you will not get that if you are not really a TJ’s shopper.)
Yep. Sometimes I’m that basic girl.
BOTTOM LINE: It’s great tasting and super healthy (plenty of vitamin A, C and fibers). Get with it.
I have no idea where I acquired the idea to put yogurt in the squash but I number sour cream is great on potatoes and squash is similar to potatoes why not really try greek yogurt?
I am hoping you give it a try. Sometimes I consume it for dinner after a long run. Mmmmm you can’t go wrong. xo!
5.0 from 1 reviews
Prep period:
10 mins
Cook period:
45 mins
Total period:
55 mins
2 teaspoons honey
Preheat oven to 400 levels F. Series a baking sheet with foil.
Trim acorn squash in two lengthwise and scrape away seeds. Place halves facing up on foil-lined cooking sheet. In a small bowl, mix jointly coconut essential oil and cinnamon. Make use of your fingers to rub each fifty percent of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub in to the squash. Bake for 45 min-1 hour or until squash is certainly fork tender.
Once squash is performed, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you’re planning to love this particular later. When prepared to serve, make sure squash is definitely warm after that scoop 1/2 glass yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
You can use vanilla greek yogurt or even plain yogurt.
If you are vegan or dairy free, try using an almond, soy or coconut yogurt. The squash is even great without yogurt!
Feel free to use maple syrup rather than honey and walnuts or pigs feet texture almonds instead of pecans!

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