Energy
at first
Bite
Energy
at first Bite
ROASTED ACORN SQUASH FILLED with ENERGY MIX
Start your day with this healthy and easy squash breakfast bowl and you will feel energized and ready for work!
| DIFFICULTY: | EASY |
| TOTAL TIME: | 60 MINUTES |
| SERVES: | 2 |
INSTRUCTIONS:
ROASTING THE ACORN SQUASH
1.
Preheat your oven to 425° Fahrenheit and line a roasting tin with parchment paper.
2.
Slice a small piece off bottom of each squash half just enough to level. Drizzle each half with coconut oil then sprinkle with cinnamon, ginger and nutmeg.
3.
Place it cut side down on the baking sheet and bake for 40-50 minutes until squash is golden and flesh is easily pierced with a long wooden toothpick.
INGREDIENTS:
1 acorn squash, halved, seeds removed
1 teaspoon coconut oil
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1 cup full fat greek yogurt
Toppings: crunchy granola, chia seeds, sesame seeds, hemp hearts, coconut flakes, maple syrup, almond butter
FILLING THE ACORN SQUASH
1.
Carefully remove the squash from the oven and let it cool for about 10 minutes.
2.
Add 1/2 cup yogurt to each squash bowl.
3.
Finished with your prefferd toppings: granola, nut butter, maple syrup and any additional seeds.
4.
To save time, you can roast the acorn squash the day before, let it cool and then place it in the fridge. Just reheat it for a few minutes when you’re ready to make your yogurt bowl.
Enjoy!
INSTRUCTIONS:
ROASTING THE ACORN SQUASH
1.
Preheat your oven to 425° Fahrenheit and line a roasting tin with parchment paper.
2.
Slice a small piece off bottom of each squash half just enough to level. Drizzle each half with coconut oil then sprinkle with cinnamon, ginger and nutmeg.
3.
Place it cut side down on the baking sheet and bake for 40-50 minutes until squash is golden and flesh is easily pierced with a long wooden toothpick.
FILLING THE ACORN SQUASH
1.
Carefully remove the squash from the oven and let it cool for about 10 minutes.
2.
Add 1/2 cup yogurt to each squash bowl.
3.
Finished with your prefferd toppings: granola, nut butter, maple syrup and any additional seeds.
4.
To save time, you can roast the acorn squash the day before, let it cool and then place it in the fridge. Just reheat it for a few minutes when you’re ready to make your yogurt bowl.
