Baked Acorn Squash Breakfast

Baked Acorn Squash Breakfast PinI never considered eating a Baked Acorn Squash Breakfast before, but this recipe is absolutely delicious. The squash is naturally sweet and full of fiber while the nuts and non-dairy yogurt supply the protein and savory flavor. Topped with cinnamon and drizzled with a little agave and you’ve got yourself one healthy, decadent breakfast treat.

We used So Delicious Dairy Free Plain Yogurt which is fortified with Vitamin B12. A quarter a cup of this yogurt has 10% of your RDV of Vitamin B12. If you’re a full vegan, B12 is a vitamin you can’t get from plants anymore.

Before we sanitized our veggies and chlorinated our water, we got B12 from the microbes that lived in the soil and water, and made their way onto our food. Now, we must get our B12 from other sources, like a B12 supplement or fortified foods such as Nutritional Yeast, non-dairy milk or yogurt.

There’s absolutely nothing wrong with getting B12 from these sources. In fact, because humans sanitize, pasteurize and cook animal products, it kills the B12 microbes there, too. That means animal products aren’t a great source of B12 either and some studies show that meat eaters, especially those over 50, suffer from B12 deficiencies. Here’s some more info on B12…

How to Cut Acorn SquashPrepping the acorn squash is the hardest part of this recipe. That’s why I created this How to Cut Acorn Squash guide to show you the easiest way to cut an acorn squash so it doesn’t fall over, spilling your delicious filling all over the place.

Be sure to save your squash seeds! They’re a delicious snack you can make with our Roasted Squash Seeds recipe.

Baked Acorn Squash Breakfast Cooking Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Baked Acorn Squash Breakfast
Votes: 1
Rating: 5
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This Baked Acorn Squash Breakfast is a sweet breakfast treat that's nutritious and filling. 7g fiber, 6g protein, 20% RDV Vitamin B12 and only 307 calories.
Servings Prep Time
2 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
45 minutes
Baked Acorn Squash Breakfast
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Baked Acorn Squash Breakfast is a sweet breakfast treat that's nutritious and filling. 7g fiber, 6g protein, 20% RDV Vitamin B12 and only 307 calories.
Servings Prep Time
2 servings 5 minutes
Cook Time
45 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
Preparing the Acorn Squash
  1. Preheat the oven to 400 degrees.
  2. Cut the stem off the acorn squash to create a flat base to stand the squash upright.
  3. Stand the squash on the flat base and vertically slice a small section off of opposite sides of the squash. This will create a flat base that will allow the halves of the squash to sit flat without rocking or tilting to the side.
  4. Cut the squash in half length-wise from the top down through the flat base. Scrape out the seeds and discard.
  5. Put the two halves of the acorn squash face-up on a non-stick baking sheet.
  6. 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. Or skip the oil and sprinkle some cinnamon on the squash.
  7. Place 1 tsp of brown sugar in the middle of each half and rub into the squash.
  8. Bake for 45 minutes to 1 hour or until squash is fork tender.
Assembling the Baked Acorn Squash Breakfast
  1. When the acorn squash is done, allow to cool for 5-10 minutes then place on plates.
  2. Scoop 1/4 cup yogurt into each squash half, top with chopped almonds, walnuts or pecans, and drizzle each with a tsp of agave.
    Baked Acorn Squash Breakfast
Recipe Notes

Serving size is 1/2 of the acorn squash.

This is a veganized recipe inspired by Monique at AmbitiousKitchen.com.

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