Ok, I am the biggest fan of a basic yogurt bowl. I mean who isn’t! Add some greek yogurt, fruit, nut butter, and homemade granola together… nothing is wrong with that. Honestly, since being in college a basic yogurt bowl has been my go to breakfast. Especially if you live in a dorm. It is easy to have access to yogurt and fruit. However, now that I have my own kitchen I get to experiment with new ways to eat breakfast. This means I get to invent new vehicles for my beloved greek yogurt.

On the topic of greek yogurt… I feel like dairy in general gets a bad wrap. You hear about celebrities cutting out dairy and feeling great. I am sure that works for some people, but not for me. Greek yogurt, if you get the right kind, is an amazingly nutritious food. It is perfect for an on the go breakfast or snack that is packed with protein and healthy probiotics.

Personally, I prefer 0% plain greek yogurt. If I was not on a budget I would always buy Siggis, but that is not the case. This girl is a college student and isn’t spending all her money on yogurt! So instead I go for the 0% plain greek yogurt from Trader Joe’s.

Back to my experimenting. I came upon the idea for a squash yogurt bowl and it turned out amazing. So, here is the recipe. Now you can also spice up your morning with some squash and yogurt at the same time!

Print Recipe

Acorn Squash Yogurt Bowl

Prep Time45 minutes mins

Servings: 1

Author: Emerson Porter

Ingredients

Ingredients

• 1 acorn squash
• 1 tbsp avocado oil
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• pinch sea salt
• 1 tbsp 0% plain greek yogurt
• 1/3 cup blueberries

Instructions

Instructions

• Heat oven to 350
• Wash and half acorn squash. Cut the ends of acorn squash.
• Using a spoon, remove seeds (save the seeds and roast for a delicious snack).
• Brush the inside of squash with avocado oil and sprinkle with cinnamon, nutmeg and pinch of salt.
• Place face down in baking dish or cookie sheet. Cook until it begins to soften, approximately 30-45 min.
• Remove from oven when cooked and let cool.
• Turn acorn squash over and fill with yogurt. Top with blueberries and sprinkle a little more cinnamon to taste.
• You can also roast at night and refrigerate over night to add your yogurt the next morning.