Acorn Squash and Walnut Tarts

In December, there is no thing as baking too many desserts, but when the New Year rolls around, one tray of baklava can last for the whole month of January. Everyone is trying to lose the weight they gained during the holidays. Many people turn to trying different diets or drinking their weight in green tea. As for me, I turn to squash; acorn squash in particular satisfies my sweet tooth and to helps keep my New Years Resolution.  Squash is high in fiber, antioxidants, magnesium... and the best part, it contains no fat.  I personally enjoy using the squash as the tart cup, and then I like to fill it up with walnuts, coconuts, cinnamon and little sugar. That’s what I call the perfect healthy dessert.Acorn Squash and Walnuts Tartmakes 4 tarts2    Medium Acorn Squash4    Tablespoons coconuts oil2     teaspoons ground cinnamon4     tablespoons sugar1      cup walnuts, coarsely chopped2     tablespoons coconuts flakes-Place the Acorn squash on chopping board, take big sharp knife and gently insert it on the middle of the squash.  Hit the knife and the Acorn squash against the board to cut the squash cross wise in half.  Gently cut about 1/2 inch from pointed tip of the squash.  This way you can make the squash stand firmly a plate.-Spoon out all the seeds, with tablespoon, and clean the inside of the squash.  Save the seeds for snacks later.-Melt the coconuts and brush the inside of the squash with little of the oil.  Sprinkle with little sugar and cinnamon. Place the squash, cut side up, on cookie sheet. Bake in 395 F. degree oven for 30 minutes.  Take the squash out of the oven and place aside.-Mix the rest of the coconut oil, with the rest of the sugar, cinnamon, coconut flakes and walnuts.  Spoon 1/4 the of the walnut mixture into the baked squash.  Cover the stuffed squash with a foil, place back in the oven and bake for another 30 minutes.-Take the squash out from the oven.  Allow the squash to rest for 10 minutes and then enjoy.