Delicious breakfast acorn squash baked with spices and stuffed with yogurt, pecans and a drizzle of honey. The perfect protein-packed meal to start your morning!
What a whirlwind of a week! We had an 8-hour shoot yesterday creating some awesome new recipe videos to share, and we planned out our recipe calendar through February. I’m feeling incredibly excited about all the new recipes I have planned for you all in 2018.
But for now…it’s Thursday, and I’m leaving the country in two days (OMG!).
Recently I’ve been craving alllll of the warm breakfasts to start my morning. It probably has something to do with the 20-degree weather outside and few inches of snow covering my deck. Regardless, I’m not mad about skipping my post-workout smoothie and opting for something sweet, warm and cozy like this amazing breakfast acorn squash.
If you’ve been apart of the Ambitious Kitchen community for a while, you’ll notice that this is an updated version of an older recipe I created back in 2014. I like to go back to “vintage AK” every once in awhile and give some of my favorite recipes a little makeover.
So that’s exactly what I did with this delicious acorn squash. Let’s talk easy ingredients in here:
Acorn squash: I love the natural sweetness that acorn squash has, plus the vitamin A and fiber. To me, it’s one of the most underrated squashes. Just wait until you roast it with a little coconut oil, cinnamon, and brown sugar. The best thing EVER.
Greek yogurt: The coolness of the yogurt paired with the fresh-out-of-the-oven squash is simply amazing. Plus you’ll get a nice protein punch that’s great post-workout. Feel free to use dairy-free yogurt of your choice, too.
Honey + nuts: A drizzle of honey and some crunchy nuts make every bite in here absolutely incredible. I like pecans and walnuts in here, but feel free to do whatever your heart desires.
When your sweet tooth cravings hit this combo is great for a healthy, satisfying dessert. Want to add a spoonful of peanut butter too? K good, now we’re besties.
Before you know it I’ll be creating spring and summer recipes for you, so be sure to get on the acorn squash train while you can. It might just be one of your favorite new breakfasts. xo!
Watch the how-to video here:
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I hope you love this breakfast acorn squash. If you make it be sure to let me know by leaving a comment below and rating the recipe. You can also upload a photo and tag #ambitiouskitchen! xoxo!
- Serves: 2
- Serving size: 1/2 recipe
- Calories: 255
- Fat: 7.5
- Carbohydrates: 37
- Sugar: 13.4
- Fiber: 4.3
- Protein: 14
- 1 medium acorn squash
- 2 teaspoons coconut oil
- 1/2 teaspoon cinnamon
- 2 teaspoons brown sugar
- 1 cup nonfat plain Greek yogurt, divided
- 2 teaspoons honey
- 2 tablespoons chopped pecans
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on
foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45-60 minutes or until squash is fork tender.
- Once squash is done, allow to cool for 5-10 minutes then place on plates or put in
tupperwareif you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
You can use vanilla greek yogurt or even plain yogurt.
If you are vegan or dairy free, try using an almond, soy or coconut yogurt. The squash is even wonderful without yogurt!
Feel free to use maple syrup instead of honey and walnuts or almonds instead of pecans!