acorn squash breakfast bowls

Total Time: 10m
Servings: 2
Serving Size: 1 half, filled
Level: easy
Calories: 520

Breakfast Lunch Diabetes Friendly Gluten Free High in Fiber Vegetarian

Ingredients

1 small acorn squash
1/2 tbsp olive oil
¼ tsp ground cinnamon
1 ½ cups plain 4% siggi’s
4 Tbsp toasted pumpkin seeds
3 Tbsp dried cranberries, chopped
2 Tbsp peanut butter

Nutrition Facts per serving

Calories 520, Protein 29g, Total Fat 27g, Saturated Fat 8g, Cholesterol 30mg, Sodium 160mg, Total Carbohydrates 46g, Sugars 14g, Fiber 6g

Preparation

Preheat oven to 425 degrees.

Cut the squash in half, scoop out the seeds and discard. Combine the olive oil and ground cinnamon and brush onto the cut side of the squash. Place the squash cut-side down in a baking dish and roast for 20 minutes. Remove from the oven and cool completely or overnight.

Once cooled, fill the hollowed-out squash with ¾ cup skyr each. Top with pumpkin seeds and dried cranberries. Drizzle with peanut butter and enjoy!