Twice Baked Maple, Cinnamon, & Walnut Acorn Squash

And, as promised, here was my favorite….the sweet one! πŸ™‚

These are some of my favorite moments lately…not using a recipe, creating something new, something that I am not sure will work, though I am always really hoping will! πŸ™‚



*Created by Lori at Creating Beauty in the Kitchen

Serving Size: 2 people


  • 1 acorn squash
  • 2 tbsp coconut oil
  • 2 tbsp + 2 tsp of maple syrup
  • 1/2 tsp cinnamon
  • 2 tbsp cream cheese
  • 4 tbsp chopped walnuts (Plus a few extra whole ones to put on top)


  • Preheat oven to 425 degrees.
  • Cut a whole acorn squash in half, cleaning out the seeds from both sides.
  • Place each half into a baking dish, or a cookie sheet. I preferred putting them in separate baking dishes (I didn’t have one large enough that they both would fit), because so much juice leaked out.
  • Melt the coconut oil
  • Sprinkle the coconut oil onto each half and give it a few minutes to soak in.
  • Flip the squash over and cook open side down for 35 minutes, or until insides are soft enough to mash.
  • When squash is ready, scoop out the insides, leaving a thick enough layer so that the skins maintain their structure.
  • Place the squash in a bowl with 2 tbsp cream cheese. Mash thoroughly.
  • Add in the maple syrup, cinnamon, and walnuts, mixing well.
  • Divide the squash mixture evenly between the two halves.
  • Cook for 10 minutes (your stove should still be heated up to 425 degrees.)
  • After the 10 minutes, add some whole walnuts to the top.
  • Cook for 5 more minutes, then you are ready to eat!

2 thoughts on “Twice Baked Maple, Cinnamon, & Walnut Acorn Squash

    • You could change the maple syrup out for something else if that would be better. Like I mentioned to you though, using pure maple syrup is a lot different than the kinds of syrup we all normally eat on pancakes and such.


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