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Twice Baked Squash
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1 medium | butternut squash, halved and seeded |
1/2 cup | water |
2 | eggs |
1/2 cup | fresh squeezed orange juice |
2 tablespoons | coconut oil |
10 drops | vanilla crime stevia |
1 teaspoon | ground cinnamon |
1/4 teaspoon | ground nutmeg |
1/4 teaspoon | sea salt |
Preheat the oven to 350.
Place the squash cut side down in a 13x9 baking dish and add the water. Bake for 50 to 60 minutes, until the squash is very tender and falling apart.
Remove the skin from the squash and discard. In a high power blender, purée the squash, eggs, orange juice, coconut oil, stevia, cinnamon, nutmeg and salt until smooth.
Transfer the mixture to an 8 inch square baking dish and bake for 50 to 60 minutes, until lightly browned.
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