Roasted acorn squash breakfast bowls with yogurt and your favorite toppings! A delicious, comforting breakfast for the fall and winter months.
- 1 acorn squash
- 1 teaspoon coconut oil
- 1/4 teaspoon cinnamon
- 1 cup yogurt (I used full-fat plain yogurt)*
- toppings: dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.
- Preheat oven to 425°. Cut acorn squash in half, scoop out seeds and discard (or save for roasting).
- Spray a baking sheet with cooking spray or rub a little coconut oil over sheet. Slice a small piece off bottom of each squash half just enough to level. Rub a little coconut oil over the flesh of each half and sprinkle with cinnamon. Set squash halves, cut side down, on prepared sheet. Bake for 40-50 minutes until squash is golden and flesh is easily pierced with the top of a paring knife.
- Let squash cool for 5-10 minutes. Add 1/2 cup yogurt to each squash bowl and top with toppings of choice. To save on time, you can pre-roast the acorn squash, let it cool and then place it in the fridge. Just reheat it for a few minutes when you’re ready to make your yogurt bowl.
For a dairy-free version use almond, coconut or soy milk yogurt.
- Serving Size: 1 bowl (without toppings)
- Calories: 207
- Sugar: 3 g
- Fat: 7 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 12 g
Keywords: acorn squash, acorn squash breakfast bowl, acorn squash breakfast bowl with yogurt, yogurt, breakfast, gluten free