Thai-Inspired Acorn Squash with Almonds
🌟Main ingredient:Acorn squash
✨secondary ingredients: almonds and almond-milk
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
acorn
squash,
sliced
in
half
and
seeds
removed
1/2
cup
sliced
almonds
1
cup
almond
milk
1
teaspoon
almond
extract
Salt
and
pepper
to
taste
2
tablespoons
coconut
oil
2
garlic
cloves,
minced
1
tablespoon
ginger,
grated
1
red
bell
pepper,
sliced
1
small
onion,
sliced
2
tablespoons
soy
sauce
1
tablespoon
brown
sugar
2
tablespoons
lime
juice
Cooked
rice
for
serving
Cooking steps
Preheat the oven to 400°F.
Place the acorn squash halves on a baking sheet, cut side up. Drizzle with almond milk and sprinkle with almond extract. Season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender.
In a large skillet, heat the coconut oil over medium heat. Add the garlic, ginger, bell pepper, and onion. Cook until onions are translucent.
Stir in the sliced almonds, soy sauce, and brown sugar. Cook for another 2-3 minutes.
Remove the skillet from heat and stir in lime juice.
To serve, spoon the almond mixture over the roasted acorn squash halves. Serve with cooked rice.
Enjoy your Thai-inspired acorn squash with almonds!
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