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Two roasted acorn squash halves filled with creamy cinnamon cottage cheese and topped with walnuts.
Print Recipe

Cottage Cheese Cinnamon Squash Cups

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 2 servings
Calories: 265kcal

Ingredients

  • 1 medium acorn squash, halved lengthwise and seeds removed
  • 1 cup low -fat cottage cheese
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped walnuts

Instructions

  • Preheat oven to 400°F (200°C).
  • Place squash halves cut-side down on a baking sheet lined with parchment paper.
  • Roast for 35 minutes or until the flesh is tender when pierced with a fork.
  • While squash roasts, combine cottage cheese, maple syrup, cinnamon, nutmeg, and vanilla in a small bowl.
  • Remove squash from oven and flip over so the cavity is facing up.
  • Distribute the cottage cheese mixture evenly between the squash cavities.
  • Top with chopped walnuts.
  • Return to oven for 10 minutes until the filling is warm.
  • Serve warm.