Roasted Squash with Cider Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400 degrees. Line two baking sheets with aluminum foil.

Step 2

Slice spaghetti squash in half lengthwise. Scoop the seeds from each half, drizzle with olive oil, and sprinkle with a pinch of salt. Place the scooped side down on the baking baking sheet, tucking a garlic clove under there. Add 1/4 cup water to baking pan.

Step 3

Slice the acorn squash in half (around, not from stem to base). Scoop the seeds from each half and slice the squash into 1/2-inch discs. Place on a separate baking sheet. Drizzle with olive oil and sprinkle with salt, freshly cracked pepper, and garlic powder.

Step 4

Cook the spaghetti squash until tender, about 20-30 minutes. Cook the acorn squash until it is golden, checking every 10 minutes.

Step 5

Bring the apple cider and maple syrup to a boil; immediately reduce to a simmer. Simmer until reduced by half, about 15 minutes. Set aside.

Step 6

Scoop the filling from one of the spaghetti squash halves. Mix with coconut milk, curry paste, and a pinch of salt. Add more curry paste to suit your taste.

Step 7

Place a scoop of the quinoa/rice on a plate. Place a disc of roasted acorn squash on the rice.

Step 8

Fill the ring of acorn squash with the coconut spaghetti squash, drizzle with the cider sauce, and sprinkle with roasted pumpkin seeds.