Kabocha Squash Yogurt Parfait

Another one worth a repost 😊

INGREDIENTS:
•1 kabocha squash ~ 1 cup (4 oz) cooked and mashed (2 Greens)
•2 tbsp Walden Farms Maple Walnut Syrup (1 Condiment)
•½ tsp Pumpkin Pie Spice (1 Condiment)
1/2 tsp cinnamon (1 condiment)
•2 tbsp unsweetened almond or cashew milk (⅛ Condiment)
•4 oz 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 cup and place in a small bowl. Reserve the rest for another use.

Mix 1 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:
•1/3 Leaner
•2 Green
•3 Condiments
•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