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