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