I took a week-long break from the blog. All of that posting during the 6-Week Eat To Live Challenge kind of recipe-d me out! But I’m back and ready to go.
I can’t really decide what category this recipe falls into. A main dish? A side? Even a dessert? It really fits all three depending on your preference.
I found these beautiful deep red Arkansas Black apples at the market. I think they look like plums. They are as delicious as they are pretty! This recipe turned out to be a cross-breed of my last two recipes – it wasn’t intentional. But ’tis the season for squash and apples, so I’m making the most of it!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with the Life Plan. If you leave out the agave nectar (or honey), then it complies with the Weight Loss Plan as well.
Ingredients (serve 4 – 6)
1 kabocha (Japanese) squash
4 – 5 diced apples (I used a combination of Arkansas Black and Golden Delicious)
1/4 cup lemon juice
1 tablespoon minced ginger (I used a microplane to make a paste)
1/2 – 1 teaspoon ground cinnamon
2 tablespoons agave nectar or honey (optional)
1/4 cup dried cranberries
1/4 cup chopped pecans
cooking oil spray
- Preheat oven to 400 degrees.
- Cut the top 1/3 off the kabocha squash and scoop out the seeds. Lightly dust a baking sheet with cooking spray. Then lightly dust the inside and outside of the squash. Place the squash cut-side down on the sheet and bake for 30 minutes.
- Place the lemon juice, ginger, cinnamon and agave nectar/honey in the bottom of a medium-sized mixing bowl and stir until blended. Add the diced apples and cranberries. Toss until the fruit is evenly coated. Place in a baking dish and cover with aluminum foil.
- After the squash had cooked for 30 minutes,turn it over using a large spatula and fork – be careful not to burn yourself!
- Place the squash back in the oven along with the dish of apples and cook for another 30 – 40 minutes, until the squash and apples are thoroughly cooked.
- If there is excess liquid in the base of the squash, blot it up with paper towel. Fill the squash with the apple mixture. There should be some apples left over.
- To serve, top individual servings with extra apples and sprinkle with chopped pecans.