Acorn Squash Breakfast Bowls With Yogurt

Eating Bird Food [1]

For a dairy-free version, use almond, coconut, or soy milk yogurt.

1 acorn squash
1 teaspoon coconut oil
1/4 teaspoon cinnamon
1 cup yogurt (I used full-fat plain yogurt)*
Toppings: dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.

Preheat oven to 425°F. Cut acorn squash in half; scoop out seeds and discard (or save for roasting).
Spray a baking sheet with cooking spray or rub a little coconut oil over sheet. Slice a small piece off bottom of each squash half just enough to level. Rub a little coconut oil over the flesh of each half and sprinkle with cinnamon. Set squash halves, cut-side down, on prepared sheet. Bake for 40-50 minutes until squash is golden and flesh is easily pierced with the top of a paring knife.
Let squash cool for 5-10 minutes. Add half a cup of yogurt to each squash bowl and top with toppings of choice. To save on time, you can preroast the acorn squash, let it cool, and then place it in the fridge. Just reheat it for a few minutes when you're ready to make your yogurt bowl.