OK stick with me here. I know it sounds unconventional but it is always a good idea to try something new, right? Even if that means trading in your eggs or oatmeal at breakfast for…….squash!? Yes! Read on my friends!
I just may be holding onto the last of the winter veggies before they are gone for Summer. I love me some squash as it is so versatile and full of vitamins! Did you know acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6, but it is an especially good source of vitamin C. A 1/2-cup serving of cooked acorn squash provides approximately 20 percent of the recommended daily allowance of vitamin C. Oh yea! And that my friends are what you will be getting with this savory and unconventional breakfast dish!
Also, it is good to have that extra C in the Winter months!
Grab 1 or 2 squash, slice in half and scoop out the seeds. Lay them face up on a foil lined pan and rub them with coconut oil and cinnamon. I then added a teaspoon of coconut sugar to the middle of the squash – the coconut flavors while subtle really make this a savory dish! Yum! Bake until the squash is tender to scrape with a fork – around 45 minutes (depending on your oven & squash size)
Once cooked and cooled I added in a cup of Sigg’s vanilla yogurt (so creamy) you can also opt for plain Greek yogurt as with the coconut oil, cinnamon and touch of honey you could go without the added sweetness of flavored yogurts.
Try to go for yogurts without added fruit as they will be lower in sugar – I look to stay under 10 grams of sugar. I find Sigg’s vanilla to be one of the lower sugar options for a vanilla flavor. Top with pecans or other nuts that you desire such as almonds or cashews, maybe? Drizzle a teaspoon of honey and sprinkle more cinnamon if desired. Get ready for a flavor explosion!
Since I eat my breakfast at work I left the acorn naked (without the yogurt & toppings) covered in the fridge. Heated it up at work and then added the yogurt and toppings. I scraped that bad boy down to the skin & it was soooo yummy! Plus it was filling so I was good until lunch!
Great meal prep idea for breakfast. If you buy 2 you have breakfast taken care of for 4 days! Filled with protein, vitamins, and fiber you can’t go wrong!!
Be sure to tag me on Instagram if you give these a try! Would love to hear your comments!
Acorn Squash for Breakfast
Ingredients
- 1 or 2 medium Acorn squash if using 2 double the below ingredients
- 2 tsp coconut sugar
- 2 tsp honey or maple syrup if vegan
- 2 tbsp chopped pecans or walnuts or other favorite nuts
- 1 cup Sigg's yogurt or other yogurt-low sugar, option for coconut yogurt if vegan
- 2 tsp coconut oil melted
Instructions
- Preheat oven to 400f
- Line a baking sheet with foil and spray with oil
- Cut acorn squash in half and rub with melted coconut oil and cinnamon.
- Add a tsp of coconut sugar to each half.
- Bake for 45-50 minutes or until fork tender.
- Let cool for a few minutes before adding yogurt, honey, and pecan.
- If saving for later consumption, cover in an airtight container in the fridge for a few days. Then reheat and add in yogurt and toppings.
- Enjoy!
*recipe inspired by ambitious kitchen
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