Have your bowl and eat it too! This recipe yields a nourishing blend of sweet spices, creamy Greek yogurt and tasty toppings stuffed inside an edible acorn squash bowl. Serve it warm to cozy up those chilly fall and winter mornings. Suggested toppings: coconut flakes, granola, maple syrup and nut or seed butter.
Festive Acorn Squash Breakfast Bowls
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Cut acorn squashes in half and scoop out seeds and innards. Slice a small piece off bottom of each – half just enough for it to be level and be stable.
Lightly drizzle squash with oil and sprinkle on cinnamon, allspice and coconut sugar. Arrange squash, open end down, on baking sheet. Bake for 40-50 minutes or until golden. Tip: Squash is ready when you’re able to pierce skin with knife.
Once squash is golden, let cool for 10 minutes. Then add 1 cup yogurt to each squash bowl. Fill with desired toppings and serve.
- Nutrition Facts label does not include nutrition information for "desired toppings."
- Order the ingredients you need to make this recipe at Vitacost.com!