Breakfast Packed With Acorn Squash Proteins - Chef Fun Kitchen

Breakfast Packed With Acorn Squash Proteins

Delicious breakfast fruit squash baked with spices and filled with yoghurt, pecans and a drizzle of honey. the proper protein-packed meal to start out your morning!

Recently I’ve been desire of the nice and cozy breakfasts to start out my morning. It most likely has one thing to try and do with the 20-degree weather outside and few inches of snow covering my deck. Regardless, I’m not mad concerning skipping my post-workout smoothie and choosing one thing sweet, heat and comfy like this wonderful breakfast fruit squash.

Breakfast Packed With Acorn Squash Proteins
Breakfast Packed With Acorn Squash Proteins

So that’s specifically what I did with this delicious fruit squash. Let’s speak straightforward ingredients in here:

Acorn squash: i really like the natural sweetness that fruit squash has, and vitamin A and fiber. To me, it’s one in every of the foremost underrated squashes. simply wait till you roast it with a touch oil, cinnamon, and sugar. the simplest issue EVER.

Before you recognize it I’ll be making spring and summer recipes for you, therefore make sure to urge on the fruit squash train whereas you'll be able to. it would simply be one in every of your favorite new breakfasts. xo!

Breakfast Packed With Acorn Squash Proteins


  • 1 medium acorn squash
  • 2 teaspoons 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 <g class="gr_ gr_110 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep" id="110" data-gr-id="110">foil-lined baking sheet</g>. 
  3. 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. 
  4. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45-60 minutes or until squash is fork tender.
  5. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in <g class="gr_ gr_89 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="89" data-gr-id="89">tupperware</g> if you are planning to enjoy this later. 
  6. 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!

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