2 acorn squash, sliced in half, seeds removed
6 tablespoons of organic coconut oil, melted
4 tablespoons of organic coconut palm sugar or 2 tablespoons of Lohan
1/2 teaspoon nutmeg, ground
1 teaspoon organic cinnamon
1/4 teaspoon sea salt
1/2 cup chopped organic pecans
Vanilla Coconut yogurt (optional, for topping)



Preheat oven to 450 degrees Fahrenheit.

Place acorn squash on a baking sheet. Drizzle 1 teaspoon coconut oil onto each half squash place in oven and cook for 25 minutes. While that cooks, in a medium size bowl, add remaining melted coconut oil, pecans, nutmeg, cinnamon, sea salt and palm sugar or lohan. Mix together with hands to incorporate all ingredients evenly. After 25 minutes, remove squash from oven and place spoonfuls of sweet pecan mixture into each squash cavity. Place back in oven for another 40-45 minutes. Once done, remove and allow to cool just enough to serve warm. Top with coconut yogurt, if desired.

Makes 4 servings.