|Photo by Rich|
Sweet Potato Stuffed Acorn Squash
|Photo by Rich|
- 1 acorn squash
- 1 tsp cinnamon
- honey for drizzling
- 2 TBS almond milk
- 3 TBS turbinado or rapadura sugar
- 1 large sweet potato baked & peeled
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Preheat oven to 400 degrees. Wash acorn squash and cut in half long ways then scoop out seeds and discard. Place squash cut side up in a glass rimmed baking dish and fill with 1/4" of water. Sprinkle each half of squash with 1/4 tsp of cinnamon and drizzle honey on top. Bake for 45 minutes to 1 hour until tender. Meanwhile beat sweet potato with remaining 1/2 tsp cinnamon, 1 TBS sugar, and milk until smooth. In separate bowl beat egg whites, vanilla extract, tartar, and 2 TBS of sugar until stiff peaks form. Fold egg whites into sweet potato mixture. Line a rimmed baking dish (that can be placed under broiler) with parchment paper and place cooked acorn squash cut sides facing up. Stuff sweet potato mixture into acorn squash ( I used my pampered chef Easy Accent Decorator to get the pretty swirl.) Broil until sweet potato is set and golden. Watch to make sure it doesn't burn.
Today's Workout Blip:
Today I totally trashed my shoulders. One exercise I did today to work my shoulders and lats was single arm dumbbell rows with 30 lbs for 3 sets of 12 reps per arm (yikes!) Today I again did my Get in Shape Girl Bikini Plan step mill workout. I have to confess I enjoyed it and am falling in love with the step mill!
Until next time stay strong and carry on!