Adapted from Acorn Squash Breakfast Bowls with Yogurt at eatingbirdfood.com (https://eatingbirdfood.com/acorn-squash-breakfast-bowls-with-yogurt/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From eatingbirdfood.com

Acorn Squash Breakfast Bowls with Yogurt

Name: Acorn Squash Breakfast Bowls with Yogurt
Prep time: 10 min
Cook time: 50 min
Yield: 2 servings
Ingredients: 1 acorn squash; 1 teaspoon coconut oil; ¼ teaspoon cinnamon; 1 cup yogurt (full-fat plain); toppings (dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.)

2 servings · 10 min prep · 50 min cook

Ingredients

1 acorn squash
1 teaspoon coconut oil
1/4 teaspoon cinnamon
1 cup yogurt (full-fat plain)
toppings (dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.)

Steps

Preheat oven to 425°. Cut 1 acorn squash in half, scoop out seeds and discard (or save for roasting).
Spray a baking sheet with cooking spray or rub a little 1 teaspoon over sheet. Slice a small piece off bottom of each 1 squash half just enough to level. Rub a little 1 teaspoon over the flesh of each half and sprinkle with ¼ teaspoon. 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.
40-50 min
Let squash cool for 5-10 minutes. Add ½ cup yogurt to each squash bowl and top with toppings of choice. To save on time, you can pre-roast the 1 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.
5-10 min

Nutrition

Per serving

kcal: 207
protein: 12 g
carbs: 29 g
fat: 7 g

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