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Breakfast Baked Acorn Squash with Yogurt

Baked Acorn Squash served with greek yogurt, a drizzle of honey and a few pecans. A new breakfast favorite!
  • 1 medium acorn squash
  • 1 teaspoon coconut oil
  • 1/2 teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 cup nonfat plain greek yogurt, divided
  • 2 teaspoons honey
  • 2 tablespoons chopped pecans
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. 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 min-1 hour or until squash is fork tender.
  3. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in a container if 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!
From http://www.ambitiouskitchen.com/2014/10/breakfast-baked-acorn-squash-greek-yogurt-honey-pecans/
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