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A close-up side view of a baked acorn squash filled with Greek yogurt, pecans, and honey.
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Protein-Packed Breakfast Acorn Squash

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Calories 250
A nutritious and delicious breakfast featuring roasted acorn squash topped with Greek yogurt, honey, and pecans for a protein boost.

Ingredients

Main

  • 1 medium acorn squash
  • 2 teaspoons coconut oil
  • ½ teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 cup nonfat plain Greek yogurt, divided
  • 2 teaspoons honey
  • 2 tablespoons chopped pecans

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with foil.
  • Cut the acorn squash in half lengthwise, remove seeds, and place halves on the baking sheet.
  • Mix coconut oil and cinnamon, rub onto the squash halves, add brown sugar, and bake for 45-60 minutes until fork-tender.
  • Allow to cool slightly, then scoop 1/2 cup yogurt into each half, drizzle with honey, and sprinkle with pecans.

Notes

For extra flavor, toast the pecans before adding.
Calories: 250kcal
Cost: $10
Course: Breakfast
Keyword: Acorn Squash