Kabocha Squash Yogurt Parfait

Kabocha squash makes delicious low carb desserts and it is a wonderful substitute for pumpkin or butternut squash which tend to be higher in carbs. This dessert is made with kabocha squash that has been roasted and mashed. Sugar free walnut maple syrup, pumpkin pie spice, and unsweetened cashew milk enhances the flavor so it kind of reminds me of pumpkin pie.


Layer the mashed kabocha squash mixture with plain Greek yogurt and top it off with walnuts and you have a heavenly dessert perfect for Fall! The sweet kabocha squash cuts some of the tartness of Greek yogurt plus you get additional protein and a Green all in one dessert! Yes please! 


Kabocha Squash Yogurt Parfait
Slightly adapted from Medifast Blog

Ingredients:
1 kabocha squash ~ ½ cup cooked and mashed (1 Green)
2 tbsp Walden Farms Maple Walnut Syrup (½ Condiment)
½  tsp Pumpkin Pie Spice (1 Condiment)
2 tbsp unsweetened almond or cashew milk (⅛ Condiment)
½ cup low fat plain Greek yogurt (⅓ Leaner)
½ ounce chopped walnuts (1 Optional Snack)

Directions:
Preheat oven to 375 degrees. Cut kabocha squash in half and scoop out the seeds; place cut side down on a lightly greased baking sheet or baking sheet lined with non-stick foil. Bake for 45 to 60 minutes or until tender. Wait until cool to touch and scrape out the flesh. Mash with a fork. Measure out 1/2 cup and place in a small bowl. Reserve the rest for another use.

Mix 1/2 cup squash, maple syrup, pumpkin spice, cinnamon, and milk until combined. Layer half of the squash on the bottom of an 8 ounce glass. Then layer 1/4 cup of Greek yogurt. Then the other half of squash. Then 1/4 cup of Greek yogurt. Top with walnuts.

Makes 1 Serving
Each serving provides
1/3 Leaner, 1 Green, 2 Condiments, and 1 Optional Snack

Add an additional 2/3 Leaner (such as 4 ounces of chicken or turkey breasts) and 2 Greens to complete your Lean and Green Meal


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