Paleo Baked Acorn Squash

photo credit: -Marcus-

Hiding acorn squash. photo credit: -Marcus-

Squash is a new food adventure for me. So far so good! Tonight we have cute acorn squashes. Let’s bake ’em! 🙂






Paleo Baked Acorn Squash

Servings: 2-4     Prep time: 10-15 mins     Cook time: 40-50 mins     Preheat oven: 400°


2 acorn squashes

1-2 cloves garlic, minced

4 tablespoons fresh squeezed lemon juice

1 can coconut milk (creamier the better!)

2-4 pinches thyme

2-4 pinches oregano

4 pinches salt



  1. Wash both acorn squash, cut in half vertically, and de-seed.
  2. Poke holes on the inside with a fork or score with a knife, making sure not to puncture the skin (we don’t want coconut cream and lemon juice escaping!)
  3. You should have 4 acorn squash halves. With cut side up (like little bowls!) spread 1-2 tablespoons creamy coconut milk on the inside of each half.
  4. Add 1 tablespoon lemon juice to each half and sprinkle garlic, thyme, oregano, salt and pepper on each.
  5. Wrap in tin foil and bake cut side up in the oven for 40-50 minutes until fork soft.
  6. Enjoy!

In Health, Wellness & Love,
Mariah Brooks, LMT, BCTMB


About Mariah

Owner of Gaia Essentia Ltd., Master Bodyworker, Certified Reiki Practitioner, Licensed Massage Therapist, Certified Clinical Master Aromatherapist in-training, Board Certified in Therapeutic Massage & Bodywork, and Professional Member of the National Association of Complimentary and Alternative Medicines. Loves meditation, yoga, bicycling, photography, and dancing.
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