Ingredients:
1 kabocha squash ~ ½ cup cooked and mashed (1 Green)
2 tbsp Walden Farms Maple Walnut Syrup (½ Condiment)
½ tsp Pumpkin Pie Spice or cinnamon (1 Condiment)
2 tbsp unsweetened almond or cashew milk (⅛ Condiment)
½ cup low fat plain Greek yogurt or 1 container Chobani zero sugar yogurt ~ vanilla, pumpkin spice or coconut are great choices (⅓ Leaner)
½ ounce chopped walnuts (1 Optional Snack)
Directions:
Toast walnuts by preheating the oven to 375 degrees. Arrange the walnuts in a single layer. Bake 5 to 10 min, checking frequently. They are toasted when they start to turn brown. Set aside and let cool.
Preheat oven to 375 degrees. Cut kabocha squash in half and scoop out the seeds; place cut side down on a lightly greased baking sheet or baking sheet lined with non-stick foil. Bake for 45 to 60 minutes or until tender. Wait until cool to touch and scrape out the flesh. Mash with a fork. Measure out 1/2 cup and place in a small bowl. Reserve the rest for another use.
Mix 1/2 cup squash, maple syrup, pumpkin spice and milk until combined. Layer half of the squash on the bottom of an 8 ounce glass. Then layer half of the Greek yogurt. Than the other half of squash. Then half of the Greek yogurt. Top with walnuts.
Makes 1 Serving
Each serving provides
1/3 Leaner, 1 Green, 2 Condiments, and 1 Optional Snack
Add an additional 2/3 Leaner (such as 4 ounces of chicken or turkey breasts) and 2 Greens to complete your Lean and Green Meal
