Acorn Squash with Pecans

Plan Z Phase: This is a Z3 (ZReboot) recipe. When I’m designing diet recipes I try to come up with ways to give you the experience of non-diet food so you don’t feel like you are missing your favorites. On the ZReboot portion of Plan Z you can enjoy this squash and hopefully you won’t even miss the brown sugar in the traditional version. Photo submitted by Plan Z dieter Nancy.

Servings: Serves 2

Ingredients:

• 1 acorn squash cut in half stem tip to toe
• 2 Tbl of butter, divided
• ½ packet of stevia sweetener
• 2 Tbl of chopped pecans or walnuts, divided

Instructions:

Be careful and use a sharp knife to cut the squash. I just tap the knife into the squash on the top across the middle so it sticks into the squash and then actually lift the squash and knife up together and bring them down with some force onto the cutting board. The knife cuts through the squash, usually at least half way and then I just do that again and I’m through. This way I keep my hands out of the way so I don’t risk cutting myself. Then I use a soup spoon to cut out the seeds and membranes so the squash is nice and cleaned out.

Place the cut and cleaned squash halves on a cookie sheet. Place the butter inside each squash piece and sprinkle lightly with the stevia. Then add a tablespoon of nuts to each squash half. Roast in your oven at 375 for 1 hour or more. Cooking time depends on how large your squash is. You can test for doneness with a sharp knife. You want the squash to be fully soft for best eating. The squash is naturally very sweet so this dish tastes like a dieter’s treat.

Enjoy!

Cheers,