Stuffed Acorn Squash Breakfast Bowls

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 2 bowls

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
  • filling ingredients such as non-dairy yogurt, granola, nut butter, sliced banana, sliced apple, dried fruit, hemp seeds, nuts, cacao nibs, jam and oats


  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 almond cashew 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.