Protein-Packed Breakfast Acorn Squash
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(11)
Ingredients
2 servings
- 1 medium acorn squash
- 2 teaspoons coconut oil
- ½ teaspoon cinnamon
- 2 teaspoons brown sugar
- 1 cup nonfat plain Greek yogurt, divided
- 2 teaspoons honey
- 2 tablespoons chopped pecans
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Step 2
Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet.
Step 3
In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture.
Step 4
Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45-60 minutes or until squash is fork tender.
Step 5
Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tupperware if you are planning to enjoy this later.
Step 6
When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
Step 7
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