Simple Baked Acorn Squash

Such a simple whole-food meal on this cold Halloween evening - baked acorn squash.

Cut in half, grease with some coconut oil, and add fresh rosemary and thyme to the baking sheet.

Bake at 325F by placing the squash cut side out for about 20-25 min, then turn upside down and bake until the skin is soft and can be poked easily by a fork.

Let it cool a bit and remove the seeds. I find it much easier to take out the seeds once it baked and soft and mushy on the inside. I also like to get it slightly brown when baking.

For a sweeter taste, you can add some maple syrup when eating, or just go ahead and scrape the inside with the fork and enjoy it as it is as it’s sweet enough already. Salt, and pepper for savory taste - optional. Happy Halloween!