1. Preheat the oven to 350. Cover a baking sheet with parchment paper. Cut the squash in half lengthwise and remove the seeds. Place cut-side down on the baking sheet and sprinkle 2 tablespoons of water onto the paper around the squash.
2. Peel papery skin off the garlic. Wrap in aluminum foil. Bake the garlic and the squash for 40-50 minutes, until the squash is tender. Cool.
3. Increase the oven temp to 400
4. When the squash is cool, use a spoon to scoop the flesh into a bowl. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the coconut oil, coconut milk, salt, and Ras el Hanout. Taste and adjust seasonings.
5. Beat the egg in a small bowl. Stir the beaten egg into the puree.
6. Grease a large casserole dish with a little coconut oil, then add the squash puree. Top with chopped pecans and bake in the 400F oven for 25-30 minutes, until the edges are bubbly and the top is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (162g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (32%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 26.4mg||8 %|
|Sodium 18mg||1 %|
|Potassium 598mg||16 %|
|Total Carbohydrate 21g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 16.6g|
|Protein 3.2g||5 %|
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Calories per serving: 120
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