Acorn Squash Breakfast Bowl
Servings: 1
Calories: 376kcal
Change up breakfast with this sweet and savory Acorn Squash Breakfast Bowl topped with yogurt, granola, and nut butter. Vegan, Gluten-Free.
Print Recipe
Ingredients
- 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.
Instructions
- 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!
Notes
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.
Nutrition
Serving: 1half of acorn squash filled | Calories: 376kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 138mg | Fiber: 5g | Sugar: 12g