Cashew Cheese and Pomegranate Filled Acorn Squash

Cashew Cheese and Pomegranate Filled Acorn Squash
PREP TIME: 
COOK TIME: 
TOTAL TIME: 1 hour 25 mins
 Serves: 1-2
This recipe is the perfect Fall/Winter afternoon snack and a great addition to holiday meals!

INGREDIENTS

  • 1 cup raw cashews
  • 1 acorn squash, cut in half
  • ¼ cup water
  • 1 teaspoon lemon juice
  • ⅛ teaspoon garlic powder
  • 2 tablespoons nutritional yeast flakes (optional -still tastes great without it)
  • salt and pepper, to taste
  • ½ cup pomegranate seeds

DIRECTIONS

  1. Place raw cashews in a jar or glass and cover with water. Let soak for 1 hour.
  2. Preheat oven to 400 degrees.
  3. Place acorn squash cut side down on a baking dish. Bake for 20-25 minutes or until squash is soft when you press the skin of the squash.
  4. Once squash is cooked, scoop out the seeds and excess strings.
  5. Remove cashews from water and place in a blender or food processor to puree. Once the cashews begin to break down, add water, lemon juice, garlic powder, nutritional yeast (again, optional) and a bit of salt and pepper. Puree until smooth. The longer it goes, the smoother it will get. You are welcome to add more water to make the cheese a creamier consistency.
  6. Top acorn squash with cashew cheese and some pomegranate seeds. Scoop and eat.

 

RECIPE CREDIT: Juli Bauer- PaleOMG

http://paleomg.com/cashew-cheese-and-pomegranate-filled-acorn-squash/