Stuffed squash with yogurt, nuts, seeds, dried fruit, granola, and sunflower seed butter. Perfect for meal prepped cold weather breakfasts!
Did you remember to fall back, friends?
I like to play this game where I live in the pre-time changed world for as long as I possibly can.
It works best if you’re too lazy to change the analog clocks in the house; their striking hands acting as a portal to that parallel universe where 8 AM is still 8 AM.
Looking at the time, I’m transported to that other world where time marches on unchanged by Federal Law.
At this time, pre-Daylight Savings Time Lauren is bowing deeply in child’s pose on her yoga mat.
There she is serenely sipping on a steaming green Cinnamon Almond Matcha Latte.
Oh, and now she’s standing by the glowing oven, impatiently waiting on squash halves to bake.
Get it girl.
This Breakfast Stuffed Squash is the perfect meal prep breakfast for colder months– ready in just 30 minutes for you and your doppelgänger.
OK, so, you’ve probably stuffed a squash before, or at least had stuffed squash before.
But have you tried stuffing it for breakfast?
I’ll be honest- I never thought of having squash for breakfast before Instagram.
Pictures of the coziest squash bowls pop up on my Instagram feed, making me want to
I figured the fastest way to get from point A (squash-less in Virginia) to point B (squashin’ it for breakfast) was to skip the bowl altogether and stuff a squash with my breakfast favorites.
As for the squash- I used yellow acorn squash in this post but I’m happy to say that carnival and butternut squash are also delicious here, too!
While these squashes are great for savory dinners, their natural sweetness lends them to the sweeter side of the menu, too.
You’re going to love them here with a creamy yogurt center and fresh fall toppings!
The prep is simple and straight forward.
Cut the squash (I used horizontal cuts here for aesthetics), remove the seeds and pulp, sprinkle with cinnamon, and roast.
I used parchment paper to prevent my squash halves from sticking to the pan; keeping this recipe entirely oil free!
Thirty minutes later a steaming edible bowl of golden squash flesh emerges from the oven, requiring only a spoon and a good stuffing to be a complete treat!
Lately I’ve been really into dream/mood boards for inspiration, intention, and good vibes.
Treat these Breakfast Stuffed Squashes like your own personal fall dream board, and don’t be afraid to fill them with all of your favorites!
After you stuff each squash with an adequate amount of your favorite yogurt, it’s time to dress them up for fall.
I’m talking all of the accoutrements.
The trees are all turning beautiful burnt shades of yellow, orange, and red here in Virginia and I’m currently craving these colors in my foods, too!
For toppings, I went with hemp heart, pepitas, dried cranberries, granola, and a big spoonful of SunButter for the final flourish.
The slightly salty taste of this sunflower seed based spread with zero added sugars is perfect with the sweet squash, granola, and cranberry while hemp hearts and pumpkin seeds add texture and crunch.
Some other topping ideas are chia seeds, cacao nibs, nuts, and fresh berries.
These Breakfast Stuffed Squashes are perfect for meal prep, guys!
Try baking 2-4 halves in advance for the week.
You can enjoy them cold straight from the fridge or reheat quickly in the oven or microwave.
Or, save the baking for the day of (maybe for a weekend breakfast or brunch?) and watch your steaming halves melt the SunButter a little more with each bite.
Yum.
Pro tip: Try saving the squash seeds and roasting separately as an additional topping!
If you make this Breakfast Stuffed Squash, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more sweet breakfast bowls with yogurt, check out my 5-Minute Pumpkin Yogurt Bowl, Savory Yogurt Bowls with Cinnamon Roasted Veggies, and Baked Breakfast Apple Crisp.
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XO Lauren
Breakfast Stuffed Squash
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2 servings
Description
Stuffed squash with yogurt, nuts, seeds, dried fruit, granola, and sunflower seed butter. Perfect for meal prepped cold weather breakfasts!
Ingredients
- 1 small winter squash (carnival, acorn, or butternut)
- sprinkle of cinnamon
- 1 cup almond milk greek yogurt (enough to fill your squash halve!)
- 1/4 cup your favorite granola (grain-free or gluten free as needed)
- 2 TBSP No Sugar Added SunButter
- 2 TBSP pepitas
- 2 TBSP dried cranberries
- sprinkle of hemp hearts
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- Scrub squash under running water, then pat dry. Cut open squash down the middle and scoop out the seeds and pulp.
- Sprinkle the interior of the halves with cinnamon and place facedown on the parchment paper.
- Bake squash for 30-45 minutes, or until fork tender and slightly browned on the bottom side. The time in the oven will depend on size of squash.
- Assemble the breakfast stuffed squash by dividing yogurt between squash halves. Next, top with pepitas, dried cranberries, granola, a big spoonful of SunButter, and a dusting of hemp hearts.
- Store leftover halves and toppings separately and assemble throughout the week for easy breakfasts.
Notes
*Double or triple the recipe for multiple squashes to have extras all week! Squash halves keep for 3-5 days.
**Recipe inspired by Eating Bird Food and Fit Mitten Kitchen
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Refined Sugar-Free, Vegan
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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