- 1 small acorn squash, weighed at 1.2lbs, (sweet dumpling also would work)
- oil for roasting squash
- cinnamon for dusting squash, optional
- 1/2 cup favorite yogurt (Greek, skyr, almond, coconut, etc.)
- 1/3 cup favorite granola (gluten-free or grain-free for paleo)
- nut butter for drizzle
- extra optional toppings: chia seeds, nuts, hemp hearts, fruit, etc.
- Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard). Oil inside of squash, dust with cinnamon, if using, and place face down on baking sheet.
- Bake squash for 30-45 minutes, or until soft. Time in oven will depend on size of squash. Mine was just over one pound.
- Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with yogurt, granola, nut butter, and any additional toppings you’d like. Dive in and enjoy!
Prep time refers to the time it takes to make squash in oven.
If using large squash, adjust servings and ingredients for filling accordingly.
This recipe can be used for meal prep – store baked squash, covered in container, in fridge up to 1 week.
- Serving Size: 1 half of acorn squash filled
- Calories: 376
- Sugar: 12g
- Sodium: 138mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 40mg