Vanilla Almond Cake in Acorn Squash

No words for this.

 But I've got pictures!

My methods for the actually making of cake in a squash have been questioned.  I thought it was pretty self explanatory, but one should never assume.  So here we go.

 Bake a squash.  For this guy, I microwaved him because it was my post workout breakfast and ain't nobody got time fo' baking post work out.

To microwave a squash, I cut it in half, scoop out the seeds, put cut-side down in a baking dish with a little water.  Cover the dish with plastic wrap and microwave for 3-7 minutes.  The time depends on the size of the squash.  Practice makes perfect.  This guy was a little larger than a softball, so I cooked him for 4.5 minutes.

Remove from microwave and scoop out the inner layer of squash to use in your cake.  Leave about 1/4-1/2 inch layer of squash with the skin (just like the picture above!).

 Mix your cake ingredients.  For this particular squash I used acorn squash, greek yogurt, coconut flour, baking powder, cinnamon, stevia, vanilla extract, butter extract, and almond extract.

I didn't measure.  I was hungry.  Not sorry.

 I also chopped up a little bit of a chocolate peanut butter quest bar to put in the batter.  I baked the other piece to crumble on top of the cooked cake.

 Spoon the batter into the squash.

 Microwave that baby!  I had a little too much batter.  Since it overflowed, I threw it away and started over.

I can't eat ugly food.

 Totally kidding.  If I threw away even a morsel of this deliciousness, I would punch myself in the face.

 Topped it off with my baked Quest bar and microwaved another 20 seconds to make sure it was allll melllllttttyyyy. 

 I wanna go back to breakfast.

 Drizzled a little maple syrup on this bowl of heaven, and dug in.

 You're welcome.




Our puzzle is coming along nicely!  Two thousand pieces - ain't no thang.