Acorn Squash Breakfast Bowl {GF}
Prep time
Cook time
Total time
Serves: 4 Breakfast Bowls
  • 1 acorn squash
  • 1 tbsp coconut oil
  • ½ tsp ground cinnamon
  • 2 tsp sugar
  • ¼ tsp sea salt
  • 2 cups vanilla yogurt
  • 1 cup gf granola
  1. Preheat oven to 400 degrees.
  2. Prepare acorn squash by removing the top with the stem, cutting it into quarters, and scooping out the seeds.
  3. Arrange the squash, flesh side up, in a baking dish.
  4. Melt coconut oil in a small bowl. Stir cinnamon, sugar, and salt into the oil.
  5. Brush the coconut oil mixture generously over the flesh of the squash.
  6. Bake for 35-40 minutes, until the squash is fork tender.
  7. Let stand until it is cool enough to handle.
  8. To serve, scoop out the flesh of one quarter of the squash into a bowl. Top with ½ cup yogurt and ¼ cup granola.
You can serve this with the warm squash or you can refrigerate the squash and serve later.
Recipe by Gluten Free Jess at