Egg Free, Dairy Free Microwave Baked Acorn Squash

A friend gave me some acorn squash. This is a simple way to prepare it that takes only 10 minutes. I love the brown sugar flavor with the squash.

Microwave Baked Acorn Squash

1 acorn squash, cut in half and seeds removed
2 tbsp brown sugar
1 tbsp dairy free margarine

Place the squash, cut side up in a microwave safe dish. Cover with wax paper or plastic wrap then microwave for 7 minutes. Fill the center of the squash with the brown sugar and margarine. Cover then microwave an additional 3 minutes or until tender.
*  As an alternative, you can microwave for 10 minutes or until tender. Then remove all of the squash from the shell. Smash it with the brown sugar and margarine. This is the version that my daughters like the most.

Egg Free, Dairy Free, Nut Free Brown Sugar Cookies

These cookies are so soft and have a wonderful brown sugar flavor. My non-allergic girls said they tasted like the Nilla wafers that they had at church, only softer.

Brown Sugar Cookies

1 1/2 cups brown sugar
1/2 cup dairy free margarine
1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder - mixed together
1/2 cup water, warmed in the microwave for 1 minute
1 1/2 tsp vanilla extract
3/4 tsp baking soda
2 1/4 cups flour

Use an electric mixer to beat the brown sugar and margarine. Add the water-oil-baking power mixture then beat again. Add the warmed water, vanilla and baking soda then beat again. Add the flour then beat until throughly combined. The batter will be fairly thin. Drop by spoonfuls onto parchment lined baking sheets. Bake at 375 for 7-10 minutes or until the cookies are lightly browned around the edges and on the bottom.