I’m always on the look out for Paleo recipes (It’s basically a meat and plant diet with all natural foods- like the cavemen used to eat). I do not follow a strict Paleo diet, but I love the whole idea of substituting out regular carb-loaded pasta, breads or oats with more vegetables and fruits. I came across this idea for acorn squash as an alternative to oatmeal and had to try it. I was a little skeptical at first, as you may be right now, but I made it, took the first bite and BAM! It tasted just like oatmeal!
I normally make oatmeal on the stove-top with milk, oats, honey and maybe a little cinnamon (I always use milk- oatmeal made with water is just gross). This new “oatmeal” completely blew me away. You get the normal “comfort” feeling from regular oatmeal, you get the warm cinnamon flavor, and it even tasted like it was made with milk… don’t ask me how- it just tasted that way to me. This “oatmeal” is low-carb, lactose-free, paleo, and practically vegan!
You may be thinking: Squash won’t fill me up like oatmeal does in the morning and I’ll be too hungry before lunch- WRONG! This was surprisingly filling! I tired to eat the whole thing myself (sorry boyfriend), but I just couldn’t.
Acorn Squash Paleo “Oatmeal”
- 1 Acorn squash
- 2 Tablespoons of almond butter
- 2 teaspoons cinnamon
- 2 Tablespoons of ground flax seeds
- A drizzle of honey- about 1/2 of a tablespoon
- Cut the squash in half, remove the seeds and roast it, face down, in the oven for about 1 and 1/2 hours (I did this the night before, so my roasted squash was ready to go the next morning for breakfast).
- Mash up the squash in a medium sized bowl and mix in the almond butter, cinnamon, flax and honey.
- Divide it in half, one for you, one for someone else, and be amazed at the taste! This goes great with breakfast with a side of eggs and sausage, or as a post-workout snack.