Description
Breakfast 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 the oven to 400ºF and line a baking sheet with parchment paper.
- Scrub the squash under running water, then pat dry. Cut open the squash down the middle and scoop out the seeds and pulp.
- Sprinkle the interior of the halves with cinnamon and place the halves facedown on the parchment paper.
- Bake the squash for 30-45 minutes, or until it’s fork tender and slightly browned on the bottom side. The time in the oven will depend on size of squash.
- Divide the yogurt between squash halves and top them with pepitas, dried cranberries, granola, a big spoonful of SunButter, and hemp hearts.
- Store the leftover squash halves, yogurt, and toppings separately in airtight containers in the refrigerator and assemble them throughout the week for easy breakfasts.
Notes
Recipe inspired by Eating Bird Food and Fit Mitten Kitchen
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Oil-Free, Gluten-Free, Refined Sugar-Free, Vegan