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Breakfast Baked Acorn Squash with Greek Yogurt, Honey & Pecans

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Breakfast Baked Acorn Squash with Greek Yogurt, Honey & Pecans

Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 medium acorn squash
  • 1 teaspoon coconut oil
  • ½ teaspoon cinnamon
  • 2 teaspoons brown sugar
  • 1 cup nonfat plain Greek yogurt, divided
  • 2 teaspoons honey
  • 2 tablespoons chopped pecans

Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. 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. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
  3. Once squash is done, allow to cool for 5-10 minutes then place on plates. When ready to serve, make sure squash is warm then scoop ½ cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!