Roasted Maple Acorn Squash with Sweet Whipped Ricotta
This 21 Day Fix Roasted Maple Acorn Squash dessert is healthy enough for breakfast or lunch, packing veggie AND protein power! No yellow treat swap needed.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Servings: 2 servings
Calories: 269kcal
- 1 acorn squash
- 3/4 cup part skim ricotta sub coconut yogurt for dairy free
- 2 teaspoons coconut oil melted*
- Cinnamon
- Sea salt
- 2 teaspoons pure maple syrup can sub honey
- 1/2 teaspoon vanilla extract
- Liquid stevia
- 2-3 teaspoons vanilla or regular almond milk or milk of choice
Preheat oven to 400. Cut acorn squash in half and remove seeds.
Brush oil on squash halves, then sprinkle with a little cinnamon. Drizzle each half with the maple syrup. Finish with a sprinkle of sea salt.
Roast squash for 40 minutes or until tender.
While squash is cooking, mix or whip ricotta with vanilla, almond milk, and a few drops of liquid stevia until ricotta becomes fluffy, adding more milk if necessary. Adjust sweetness level by adding more stevia, if necessary. Place ricotta mixture in the refrigerator.
When squash is finished roasting, let it cool down for a few minutes. Then top each half with half of the ricotta mixture. Enjoy or chill for later (or tomorrow for breakfast).
21 Day Fix: 1 GREEN, 1/2 RED, 1 TSP (per serving)
WW link for personal points: Acorn Squash with Sweet Whipped Ricotta (calculated using low fat ricotta cheese & 1 tsp coconut oil)
*coconut oil can be reduced or omitted altogether, using oil cooking spray instead
Serving: 1squash half | Calories: 269kcal | Carbohydrates: 32g | Protein: 12g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 880mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1145IU | Vitamin C: 24mg | Calcium: 336mg | Iron: 2mg