Festive Acorn Squash Breakfast Bowls
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
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
-
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.
-
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.