Acorn Squash Breakfast Recipe
Oil olive or grapeseed.
Acorn squash breakfast recipe. Arrange the squash cut side up on a rimmed baking sheet and rub its flesh with the olive oil and teaspoon of the salt. Flip as best as you can and cook for 3 5 minutes more. Optional toppings chia seeds nuts hemp hearts fruit etc.
Rub a little coconut oil over the flesh of each half and sprinkle with cinnamon. Preheat oven to 400 degrees f. Ingredients for acorn squash breakfast bowl.
Preheat the oven to 425 f. Arrange the squash cut side up on a rimmed baking sheet. Cut acorn squash in half lengthwise and scrape out seeds.
Spray a baking sheet with cooking spray or rub a little coconut oil over sheet. Crack an egg on top. Small acorn squash about 1lb.
Slice a small piece off bottom of each squash half just enough to level. Drizzle the oil evenly over each piece and then bake the squash until the flesh is tender and can be easily pierced with the tines of a fork 30 to 40 minutes. Granola oat based or grain free.
Line a baking sheet with foil. Use a soupspoon to scoop out the seeds and discard them. Meanwhile scoop the cooked squash into a bowl and add the oil garlic powder and onion powder.