I love love love stuffed acorn squash. The little ones are so cute when they're cut in half and stuffed it makes them even more fun to eat. Roasting them the night before and putting them in the fridge really saves time in the morning. Plus the squash is really good cold surprisingly. Pairing greek yogurt with the acorn squash makes it a good balance of protein and carbs for a filling but refreshing breakfast. Persimmons are an excellent source of fiber, antioxidants vitamin A, and vitamin C, which adds an extra boost of nutrients to start your day.
The persimmon is completely optional, but I personally think the taste pairs sooo good with the acorn squash. And if you've never had a persimmon, do it.
Servings: 1
Prep time: 5 min (not including cooling time)
Cook time: 40 min.
Ingredients
1/2 small acorn squash
1 tsp coconut oil
1 tsp maple syrup
cinnamon
3/4 cup 2% greek yogurt
optional: 1/2 of one persimmon, cubed or other fruit of your choice
1 tsp of your favorite granola
Steps
Cut the acorn squash in half, coat with coconut oil, maple syrup, and sprinkle with cinnamon; roast at 425 degrees for 40 minutes. Let cool completely or store in the fridge the night before (recommended).
Stuff the cooled squash with greek yogurt, top with persimmon or other fruit, granola, and another sprinkle of cinnamon.