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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 183 kcal
Ingredients
- 2 acorn squashes
- 1 tsp. coconut oil or grapeseed oil
- ½ tsp. cinnamon
- ½ tsp. allspice
- 2 Tbsp. coconut sugar
- 2 cups Greek yogurt
- Toppings: coconut flakes, granola, maple syrup or honey, dried flowers, peanut butter
Instructions
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Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
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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.
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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.
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Once squash is golden, let cool for 10 minutes. Then add 1 cup yogurt to each squash bowl. Fill with desired toppings and serve.
Recipe Notes
- Nutrition Facts label does not include nutrition information for "desired toppings."
- Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Festive Acorn Squash Breakfast Bowls
Amount Per Serving (1 g)
Calories 183
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 57mg2%
Potassium 898mg26%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 8g9%
Protein 12g24%
Vitamin A 800IU16%
Vitamin C 24mg29%
Calcium 191mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.