Almond and Herb Crusted Acorn Squash

Almond and Herb Crusted Acorn Squash

Serves 2 – 370 Calories Per Serving – 25g fat/30g carbs/12g protein


  • Olive Oil Spray
  • 1 Acorn Squash
  • 1/2 Cup Almond Flour
  • 1 Tsp Thyme
  • 1 Tsp Oregano
  • 1 Tsp Parsley
  • 1/2 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 2 T Nutritional Yeast
  • 1/2 Cup Plain Almond Yogurt
  • 2 Tsp Sriracha
  • Sea Salt as Needed



  • Pre-heat oven to 400 and line baking sheet with parchment paper
  • Cut squash into thin wedges and gut the seeds
  • In a shallow dish, mix together flour, seasonings, and salt
  • Spray squash with olive oil and coat with flour mixture evenly
  • Lay out on baking sheet and bake for 30 minutes
  • Mix together yeast, yogurt, sriracha, and salt and serve with squash

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