- Cut 2 acorn squash in half, use a flat-head screwdriver to pop off stem, cut bottom end so both halves sit flat, scoop out seeds & soft pulp.
- Place the 4 halves upright in casserole pan in ½ “ water. Spread ½ T Earth Balance on top & inside each squash half. Fill each ¾ full with vanilla soymilk, drizzle each with Agave, sprinkle with cinnamon & a pinch of salt.
- Bake at 350 F for 45 mins. or till cooked.
- Remove each half carefully with 2 large spoons & place in bowl.