Eating Bird Food · by Brittany Mullins★ 4.8 (6)
Acorn Squash Breakfast Bowls with Yogurt
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 15%
CARBS 30G58% OF CAL
6G FIBER0G ADDED12G INTRINSIC12G OTHER12G TOTAL SUGAR
FAT 8G35% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted acorn squash halves filled with yogurt, cranberries, and cinnamon. Sweet, creamy, and lightly spiced. A warm, comforting breakfast bowl for fall and winter mornings.
mainamericanbowl🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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.)
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 15%
CARBS 30G58% OF CAL
6G FIBER0G ADDED12G INTRINSIC12G OTHER12G TOTAL SUGAR
FAT 8G35% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 51mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 918mg
- Calcium
- 212mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 51MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.