Easy, Baked Cranberry-Pecan Acorn Squash

• 1 small Acorn Squash, halved and seeds removed.
• 3/4 cup chopped pecans
• 1/2 cup dried cranberries (I used the 50% less sugar Craisins)
• 1 1/2 tbsp raw honey
• 1/4 tsp salt
• 2 tbsp unrefined coconut oil

1. Preheat oven to 375 F. Also, if you'd like to eat the skin of the squash, which I recommend, make sure you clean it well!
2. In a bowl, combine pecans, cranberries, salt and honey.
3. Split the mixture and put it in the center of the two squash halves.
4. Top each half with 1 tablespoon of coconut oil a piece.
5. Place in a baking dish (I used an 8 x 8 glass Pyrex dish), cover with foil, and bake for 1 hour or until the flesh is soft.
6. Let it cool for about 20 minutes, it's hot!

acorn, pecans, cranberries, honey, salt, coconut oil

Taken from cookpad.com/us/recipes/341097-easy-baked-cranberry-pecan-acorn-squash (may not work)