On this quest to eat healthier, less processed foods, I sometimes tire of eating eggs or plain yogurt for breakfast. After perusing the web for healthy breakfast options, I found the idea of using an acorn squash as a breakfast bowl! This is a fun option to throw into the breakfast line-up, especially for the mornings that aren’t so rushed. It’s healthy, filling, and delicious! It’s also easy to swap out ingredients with your favs.

Acorn Squash Breakfast Bowl

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Ingredients

  

• 1 acorn squash
• 1 c. yogurt I use full fat, low sugar Greek yogurt
• 1/2-1 tsp. cinnamon
• 4 Tbsp. butter
• drizzle of honey or maple syrup I prefer bourbon maple syrup

Roasted Pecans

• 1 c. raw pecans
• drizzle of olive oil or avocado oil
• 1/2-1 tsp. cinnamon

Instructions

 

• Halve the acorn squash and scoop out the seeds. Place cut-side up onto a microwave safe dish. Add 2 Tbsp. of butter to each half. Sprinkle with cinnamon. Cook in microwave on high for 10 minutes or until squash is soft.
• While squash is cooking, pre-heat oven to 350 degrees. Place pecans on a baking sheet. Drizzle with oil and sprinkle with cinnamon. Bake for 7-10 minutes or until fragrant.
• When squash is done, put each half on a plate. Fill center of each with 1/2 c. yogurt, half of the pecans, drizzle with maple syrup or honey. Serve warm.