Vegetarian
Gluten Free
Discussion:
This recipe is so delicious and aesthetically pleasing for your table.
Recipe is for 2-4 people. It is a wonderful side dish, appetizer or for your Thanksgiving dinner if you double it.
Great nutritional benefits like potassium, which levels out sodium levels.
Enjoy!
Ingredients:
1 Acorn squash
Olive oil
Salt
1/3-½ Cup Mascarpone
¼ Cup Jack cheese
¼ Cup White cheddar cheese
¼ Cup Smoked Gouda cheese
½ Cup sweetened cranberries or light raisins
¾ Cup Diana's Sprouted Original
For a more Autumn 🍂 feel try it with our Cranberry Cashew flavor
Optional: 1 tsp minced Jalapeno
Heat oven to 400 degrees
Cut acorn squash length ways and scoop out seeds. Place in baking dish, drizzle a bit of olive oil and salt. Bake about 40 minutes. Test by inserting a fork that goes in easy. Take out of oven cover with foil, leave oven on.
Shred into a bowl and stir:
¼ Cup Jack cheese
¼ Cup White cheddar cheese
¼ Cup Smoked Gouda cheese ( feel free to try your favorite cheeses, goat cheese would be a great option as well)
½ Cup sweetened cranberries or light raisins
¾ Cup Diana's Sprouted Original
Fill each half of squash with mixture, top with Mascarpone and ¾ Cup Diana's Sprouted Original granola chopped. Place back in oven for about 10 Minutes.
Note: Keep a close eye on it so it won't get brown, just melted.
Serve immediately.
Serve with corn chips and sourdough bread
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