Squash Yogurt Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 small acorn squash
  • 2 tsp melted coconut oil, divided
  • ¼ tsp cinnamon, divided
  • ½ cup vanilla Siggi's, or other Greek yogurt
  • ¼ cup raspberries
  • cacao nibs
  • unsweetened coconut flakes
  • pumpkin seeds
  • nut butter of choice
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut the acorn squash in half lengthwise and remove the seeds. Rub each half with oil and cinnamon, then place cut side down on a baking sheet.
  3. Bake for 30 minutes. Flip over to let cool.
  4. Once the acorn squash is cooled off, fill each with half of the yogurt. Next, divide the remaining toppings between them.
  5. Store in a container in the fridge for a few days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/squash-yogurt-bowls/