acorn squash breakfast bowl

  • Prep Time: 5m
  • Cook Time: 8m
  • Total Time: 30m


  • 1 acorn squash
  • ground cinnamon
  • greek yogurt or cooked oatmeal
  • additional toppings such as granola, nuts, fresh/ dried fruit, nut butter, etc.


  1. Using a sharp knife, carefully slice the acorn squash in half, vertically from the stem. Scoop out & discard the seeds.
  2. To cook the squash you have two options: 1) MICROWAVE: Flesh side down, place the two halves on a microwave safe plate. Microwave for approximately 8 minutes or until tender. This may take more or less time depending on the size of your acorn squash. 2) OVEN: Preheat to 425ºF. Place the two halves flesh-side down on a greased &/or foil-lined baking sheet. Bake for about 45 minutes, or until tender.
  3. Allow to sit 10-15 minutes.
  4. Sprinkle cinnamon, to taste, on the squash flesh. Using a fork, gently scrape the flesh of the squash away from the sides, mixing with the cinnamon as you go.
  5. Fill with greek yogurt or cooked oatmeal before adding additional toppings! Enjoy!
  6. COLD OPTION: You may also enjoy this squash bowl cold! Refrigerate overnight or place in freezer for 30 minutes or until you reach your desired temperature. Then, continue with steps 5 & 6.
  7. MAKE AHEAD: Prepare the acorn squash from steps 1-3, tightly wrapping it in foil and placing it in the refrigerator until ready for use. Then, you may reheat it in the microwave for 1-2 minutes until desired temperature is reached. Fill with all the goodies + enjoy!

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