Description
These Roasted Acorn Squash Breakfast Bowls are healthy, hearty and delicious!
Ingredients
Scale
- 1 small acorn squash
- 1/2 teaspoon butter
- 1/2 teaspoon ground cinnamon
- 1/2 cup plain, non-fat Greek yogurt
- 1/4 cup fresh raspberries
- 1 tablespoon candied walnuts
- 1 tablespoon dried cranberries
- 1 tablespoon pure maple syrup
Instructions
- Pre-heat oven to 400 degrees F. Cut acron squash in half, vertically. Scoop out all the seeds and rub each half with 1/4 teaspoon butter and sprinkle each with 1/4 teaspoon cinnamon. Bake acorn squash until fork tender and caramelized, 35-40 mins.
- Let acorn squash cool for a few minutes and then fill each one with equal amounts of raspberries, dried cranberries, candied walntus and maple syrup. Dig in and enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American