Creamy Baked Squash
Author: Marla Hingley
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
  • 2 acorn squash, seeded & halved lengthwise
  • ¼ cup heavy cream (or canned coconut milk)
  • 8 sprigs fresh thyme (or ½ tsp dried)
  • ½ cup grated Parmesan cheese
  • Salt and pepper
  1. Place squash cut side up in a baking dish/sheet (slice off a bit of the bottoms of the squash so the halves sit flat).
  2. Into each half add 1 Tbsp of the cream, some thyme leaves and a sprinkle of salt and pepper. Bake at 375°F for 40 minutes or until tender.
  3. Top each with 1 Tbsp of cheese and broil for another 5 minutes or until they are lightly golden brown.
Recipe by Gluten Free Club at