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Before you jump to Easy, Baked Cranberry-Pecan Acorn Squash recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That's a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some changes. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Continue reading for some ways to go green and save energy, mainly in the kitchen.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.
The kitchen alone gives you many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It's about being practical, more often than not.
We hope you got insight from reading it, now let's go back to easy, baked cranberry-pecan acorn squash recipe. You can have easy, baked cranberry-pecan acorn squash using 6 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Easy, Baked Cranberry-Pecan Acorn Squash:
- Provide 1 of small Acorn Squash, halved and seeds removed..
- Get 3/4 cup of chopped pecans.
- You need 1/2 cup of dried cranberries (I used the 50% less sugar Craisins).
- Provide 1 1/2 tbsp of raw honey.
- You need 1/4 tsp of salt.
- Prepare 2 tbsp of unrefined coconut oil.
Instructions to make Easy, Baked Cranberry-Pecan Acorn Squash:
- 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!.
- In a bowl, combine pecans, cranberries, salt and honey..
- Split the mixture and put it in the center of the two squash halves. Top each half with 1 tablespoon of coconut oil a piece..
- 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. Let it cool for about 20 minutes, it's hot!.
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