Coconut Crusted Acorn Squash
This crispy baked coconut crusted acorn squash is like a healthy version of onion rings perfect for fall.
Servings: 2 servings
Ingredients
- 1 acorn squash
- 1/3 cup bread crumbs
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon whole wheat pastry flour
- 1 teaspoon minced rosemary
- salt & pepper
- 1/3 cup unsweetened coconut milk I used the Silk brand
- 1 teaspoon coconut oil
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with tin foil and place a cooling rack on top.
- Cut the acorn squash into rounds and remove the seeds.I peeled the rounds as well.
- Combine the dry ingredients in a dish.
- Combine the wet ingredients in a shallow bowl and warm in the microwave for about 30 seconds to get the coconut oil to melt.
- Coat each acorn squash round first in the wet mixture and then the dry mixture and place on rack.
- Drizzle with olive oil or spray with cooking spray before baking.
- Bake for 15-20 minutes, flip rounds and drizzle with more olive oil before baking for another 15-20 minutes.
Notes
*I made a sauce combining sriracha and BBQ sauce for a spicy kick. Adapted from How Sweet It Is
Nutrition
Serving: 1SERVING | Calories: 328kcal | Carbohydrates: 42g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 942mg | Fiber: 7g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 3mg