Roasted Acorn Squash Bowls

1. 1

   Preheat toaster oven or oven to 400u00b0F and line a cookie sheet with parchment for easy cleanup.

2. 2

   Using a very sharp knife, carefully slice squash in half. Scoop out seeds and discard or save for roasting later. Drizzle the inside of each squash with 1/4 teaspoon coconut oil and use your fingers to rub the oil over all of the exposed orange flesh. Sprinkle generously with cinnamon. Place squash flesh side down on cookie sheet and roast at 400u00b0F for 35 to 45 minutes. Squash will be ready when a fork or knife slides easily through the skin and flesh. Allow squash to cool for at least 10 minutes before filling.

3. 3

   To make breakfast boats, place 1 tablespoon pomegranate seeds and 1/4 teaspoon chia seeds in the bottom of each squash. Using an ice cream scooper, scoop about 1/3 cup yogurt into each squash. Sprinkle yogurt with cinnamon, pumpkin seeds and remaining pomegranate and chia seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.