These adorable Squash Yogurt Bowls are a no-waste breakfast that let you feel extra good about breakfast. Whether you share it or save the rest for later, you’re sure to have fun eating your bowl.
Time to play a quick round of Fun Facts: Sara edition (and yes, I did just name a game for myself). Ready? I like washing dishes. Rare, I know. There’s just something so relaxing in the motions of it and the way the warm water feels. Then, when I finish, I feel super accomplished at the sight of shiny dishes staring back at me while they dry.
Yet, some days I just don’t even want to think about the dirty bowls and spoons waiting for me, especially after a long day of recipe developing. Every time it’s like a tornado hit the kitchen and almost no utensil is left untouched. It’s neither a pretty sight, nor a conducive situation for anyone looking to eat breakfast.
Hey, look over there! It’s edible! And it’s a bowl! It’s an edi-bowl! The name is courtesy of my roommate, who proudly dubbed my bread bowl of the breakfast menu while I enjoyed it on the couch over the weekend.
Speaking of which, if you’ve never had French onion soup with melty cheese out of a bread bowl, then you need to go remedy that real fast. Try to imagine how excited you’d be to have a crusty bread bowl, wearing a little bread cap and warmed by the hot soup inside, placed in front of you. Now multiply that by ten and you kind of know how I felt. It’s the ultimate way to get every last drop, without looking like you have no table manners. Plus, all you have to wash at the end of your meal is one spoon!
But let’s get back to the squash. Celiacs and gluten-sensitives, this one’s for you.
Have you ever stood in a grocery store and looked at the vegetables, wondering where they came from? I’ve spent more time than I can keep track of just staring at the bins of weird, bumpy winter squashes. It never occurred to me that acorn squash is named that because they look like big acorns, though. Seems like a case of squirrels eat acorns, humans eat acorn squash.
Aside from giving us something in common with squirrels, acorn squash is a great source of betacarotene (from vitamin A) and vitamin C, which are important for keeping up your eyes and immune system. Your digestive system also gets a boost from the soluble fiber content. A study by the NIH on the effects of fiber and carbs for diabetic patients discussed the negative impact that a high-carb diet can have on blood glucose levels for diabetics. Increasing the amount of soluble fiber acts as a sort of neutralizer, while also increasing the overall carbohydrate content. Soluble fiber lowers the glycemic index, meaning it slows down the body’s digestion and allows it to absorb more nutrients.
Since I like to be upfront with you, I have to admit my favorite part might just be how cute it looks when you fill it with yogurt and toppings. Vanilla yogurt pairs perfectly with the cinnamon-roasted squash. Fresh raspberries add some extra color and a tart burst to balance out the sweet. I finished it off with coconut, pumpkin seeds, cacao nibs, and almond butter for a dose of healthy fats, but you can really use whatever floats your boat.
Grab your spoons and hold them ready in scoop position. No spoon? No problem. Acorn squash skin is edible, so you can (and should) totally bite into this like an apple. After all, who doesn’t want one less dish to wash?
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 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.