Stuffed Acorn Squash Breakfast Bowls
These breakfast squash bowls are easy to make and delicious for a healthy, filling breakfast.
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.
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
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 minutes
- Yield: 2 bowls
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 1 small to medium-sized acorn squash
Topping Ideas
- coconut yogurt
- granola
- nut butter
- fruit
Instructions
- Pre-heat oven to 400 degrees.
- To make acorn squash, cut them in half lengthwise and place them on a baking sheet face down and bake until the skin can be easily be pierced with a fork, about 30-40 minutes depending on the size of the squash.
- Once they’re soft, scoop out the seeds and discard (you can also remove the seeds before roasting but they’re super easy to remove once cooked).
- Fill half the squash with your choice of fillings and enjou.
- Store any extras in the fridge in a container for up to 4 days.
Notes
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.
Nutrition
- Serving Size: 1
- Calories: 350
- Fat: 12 g
- Carbohydrates: 54 g
- Protein: 9 g
Thanks for this idea! Such a good way to have a sweet, delicious breakfast but still get a veggie in. Love it with peanut butter and granola, yogurt, fruit…great for breakfasts for a few days too!
how do you come up with such clever, unique ideas??!!. stuffed acorn squash for b’fast is so up my alley though am sure many will frown on this notion – much like my childhood breakfast in Asia was fried eggs with rice and fish or little crabs with pickles + tomatoes w/ cilantro. oh so yum! it’s all in one’s head about what’s acceptable for b’fast or any other meal for that matter. very much enjoy your unusual vegan combinations – makes eating really quite an adventure !!! 😀
Haha, I guess it doesn’t seem that unique to me?! Squash for breakfast sounds just about perfect! 😉 Glad you’re enjoying my creations…happy eating adventures!