Say hello to your new favourite breakfast! I don’t know what took me so long to start eating acorn squash for breakfast but once I did, there was no looking back. Stuffed acorn squash breakfast bowls are easy, versatile, nutritious, filling and just taste so good! You can fill them up with all your favourite breakfast ingredients. Think coconut yogurt, cereal, hemp seeds, oatmeal, fruit, nuts, seeds, granola and of course, a good drizzle of your favourite nut butter.

Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free
Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free

Acorn Squash for Breakfast?

Much like my sweet potato breakfast bowls, acorn squash for breakfast is a great choice. Acorn squash:

  • contains vitamin A, niacin, folate, thiamine and vitamin B6
  • is an excellent source of vitamin C for immune-boosting, cancer-fighting and healthy skin-promoting powers
  • contains antioxidants to fight free radicals
  • has anti-inflammatory properties
  • is a great source of potassium, mineral essential for maintaining normal blood pressure levels

So why wouldn’t you want to eat acorn squash for breakfast?

Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free
Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free
Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free

Breakfast Stuffed Acorn Squash Ideas

Alright, let’s talk about what to put in your baked acorn squash. Here’s where you can have some fun! Think about anything you’d eat out of a bowl at breakfast time…now eat it out of an acorn squash instead! So fun! And so yummy and full of nutrition.

Here are some ideas to get you started:

  • coconut yogurt, granola and almond butter
  • oatmeal and banana
  • peanut butter and banana
  • berries, sunflower seeds and flaked coconut
  • granola, peanut butter and cacao nibs
  • berries, almond butter and cacao nibs
  • coconut yogurt, berries and hemp seeds
  • tahini, granola and strawberries
  • cashew yogurt, pistachios and dried cranberries

There are so many combos and options, this list could go on forever! You can check my post on Sweet Potato Breakfast Bowls for more ideas.

These don’t have to just be for breakfast either. I’ve been eating them for snacks too. I would consider squash to be a high-volume food meaning it fills you up with a very low number of calories…which is perfect, more room for toppings!

Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free

Try it As a Smoothie Bowl

If you want to get really fun, how about making an ultra-thick smoothie bowl and loading that into your stuffed squash? I would use banana, frozen strawberries and some vegan protein powder to make an extra thick, almost ice cream-like smoothie, then scoop it into the squash bowl. That would be awesome in the warmer months.

Stuffed Squash for Food Prep

If you’re looking for breakfast items you can make ahead of time, these stuffed acorn squash is a great choice. I’ve been baking 2 acorn squash every Sunday as part of my weekly food prep.

That gives me 4 servings of stuffed squash I can eat during the week for breakfasts and snacks. I would fill each one up individually as needed, either the night before or morning of.

Stuffed Acorn Squash Breakfast Bowls Vegan and Gluten-Free

Stuffed Acorn Squash Breakfast Bowls

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 2 bowls
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

These acorn squash bowls are a healthy breakfast-lovers dream come true. Fill them up with your favourite breakfast ingredients like hemp seeds, coconut yogurt, peanut butter, banana and granola.


  • small to medium-sized acorn squash

Topping Ideas

  • non-dairy yogurt
  • granola
  • nut butter
  • sliced banana
  • sliced apple
  • dried fruit
  • hemp seeds
  • nuts
  • cacao nibs
  • jam


  1. Pre-heat oven to 400 degrees.
  2. To make acorn squash, cut them in half lengthwise then scoop out the seeds. Place them on a baking sheet face down and bake until tender, about 30-40 minutes depending on the size of the squash.
  3. Once they’re soft, fill them with your topping ingredients and dig in.
  4. Store any extras in the fridge in a container for up to 4 days.


Nutritional details for this recipe will vary but if your half squash serving is 200 grams and you serve it with 4 tbsp (60 g) of coconut yogurt, 1 tbsp of peanut butter and 1/4 cup of low-fat granola it will be 350 calories with 54 grams of carbs, 12 grams of fat and 9 grams of protein.


  • Serving Size: 1
  • Calories: 350
  • Fat: 12 g
  • Carbohydrates: 54 g
  • Protein: 9 g

Keywords: breakfast squash recipe, squash breakfast bowls