Baked Cinnamon Acorn Squash with Almond Cream
Prep 20 min · Cook 30 min · Serves 4 · easy
A delicious and nutritious keto-friendly breakfast featuring baked acorn squash filled with a creamy almond and cinnamon topping.
Ingredients
- 2 medium acorn squash, halved and seeded
- 1/2 cup heavy cream
- 2 tablespoons almond butter
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 packet stevia
Instructions
- 1
Preheat oven to 400°F.
- 2
Place the acorn squash halves cut-side up on a baking sheet. Bake for 30-35 minutes, until tender.
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