Squash Yogurt Bowls
Author: Sara
Recipe type: Breakfast
Serves: 2
- 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
- Preheat oven to 375 degrees F.
- 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.
- Bake for 30 minutes. Flip over to let cool.
- Once the acorn squash is cooled off, fill each with half of the yogurt. Next, divide the remaining toppings between them.
- Store in a container in the fridge for a few days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/squash-yogurt-bowls/
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