4.8 from 18 votes
Acorn Squash Breakfast Bowls with Yogurt
Roasted acorn squash breakfast bowls with yogurt and your favorite toppings! A delicious, comforting breakfast for the fall and winter months.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
2
Calories:
207 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 acorn squash
- 1 teaspoon coconut oil
- 1/4 teaspoon cinnamon
- 1 cup yogurt I used full-fat plain yogurt*
- dried cranberries cacao nibs, sunflower seeds, maple syrup, almond butter, etc, for toppings
Instructions
- 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.
Cup of Yum
Notes
- For a dairy-free version use almond, coconut or soy milk yogurt.
Nutrition Information
Serving
1bowl (without toppings)
Calories
207kcal
(10%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
7g
(11%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1bowl (without toppings) | |
| Calories | 207kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.