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 1x
  • 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.



  • 1 small to medium-sized acorn squash

Topping Ideas

  • coconut yogurt
  • granola
  • nut butter
  • fruit


  1. Pre-heat oven to 400 degrees.
  2. 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.
  3. 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).
  4. Fill half the squash with your choice of fillings and enjou.
  5. 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