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Roasted Acorn Squash

Makes 2 servings

Macros: 86cal, fat 0g, carbs 22g, fibre 3g, protein 2g


1 Acorn Squash


Preheat the oven to 400ºF (204ºC) and line a baking sheet with foil.

Slice the acorn squash in half and scoop out the seeds. Place on the baking sheet with the flesh side down and bake for 25 to 30 minutes.

Remove from the oven and enjoy!

Leftovers: Store covered in the fridge up to five days.

No Acorn Squash: Use delicata squash instead.

Like it Spicy: Season with cayenne pepper, black pepper or chili powder.

More Flavour: Roast with olive oil and salt.

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