Breakfast Acorn Squash Bowl

These squash bowls have been a regular in my kitchen lately. They warm up the house on chilly mornings or nights and you can prep them ahead of time so you can grab and go in the morning. (This recipe makes two or you can use the other half for a dinner side)

For the Squash

  • Set oven to 375 degrees and cut acorn squash in half – clean out “guts” and rinse seeds in a colander to bake later!

  • Turn squash upside down on a baking sheet

  • Bake for 30 minutes or until it’s soft enough for a fork to poke through it

For the wheat berry “oats”

  • 2 cups of wheat berry

  • 2 tbs of maple syrup

  • 1 tbs cinnamon

  • 1/4 C of dried cranberries

  • 2 tbs crushed pecans

  • cook 2 cups of wheat berries according to the package

  • I cook mine a bit less than what the package says because I prefer a more crunchy texture

  • once moisture is about gone add in maple syrup, cinnamon, pecans and cranberries.

Scoop mixture into acorn squash center and drizzle with more syrup and some nut butter – Enjoy!

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