Toaster Oven Roasted Acorn Squash Bowls. Cook acorn squash in your toaster oven with our easy step-by-step directions. Enjoy them plain or stuffed with yogurt and cinnamon for a healthy and satisfying veggie filled breakfast!
In the October Seasonal Produce post I gushed about how acorn squashes are the best squash to roast and stuff. If you weren’t sure they should get that grand a title these Toaster Oven Roasted Acorn Squash Bowls will make you a believer.
The first squash I remember ever trying to cook on my own was a Butternut Squash. Talk about a bad one to cut your teeth on. If you’ve chased one around your cutting board repeatedly getting your knife stuck in it you know it’s scarier than any movie where dolls come to life. And we all know those are terrifying 🙂
Hands down the easiest squash to prepare is Roasted Delicata Squash. But Acorn squash is a close second with it’s thinner skin and Fun Fact = the skin is edible too.
Full disclosure I have never eaten the skin, have you?
If acorn squashes are new to you or like me you just enjoy a fun food prep video here’s a less than 1 minute one for How to Cut an Acorn Squash from Martha Stewart.
With the slicing and scooping out of the way we get to season and roast!
You could go savory with olive oil + salt + pepper, perfect for a scrambled eggs and peppers stuffing. Since we’re filing these little squash bowls with fruit and yogurt today let’s go with coconut oil + cinnamon.
You can add brown sugar or maple syrup halfway through or after roasting. But acorn squash is slightly sweet on its own and the cinnamon really does gives it a more treat – less vegetable taste.
Once roasted, let the squash cool for a few minutes before filling.
After they’ve cooled toss a few pomegranate and chia seeds in the bottom and fill each squash with your favorite yogurt. Sprinkle the bowls with the remaining seeds, cinnamon and anything else you want (like some No-Stir Toaster Oven Granola, Small Batch Almond Granola or even a few crumbled Persimmon Banana Breakfast Cookies) for a tasty high fiber, high protein and vitamin rich fall breakfast.
- 2 medium acorn squashes (about 1 to 1.5 lbs each)
- 1 teaspoon melted coconut oil
- 1 cup + 1/3 cup non-fat plain or vanilla yogurt
- 1/2 cup pomegranate seeds/arils
- 1 teaspoon chia seeds (use more if desired)
- 2 tablespoons dry roasted unsalted pepitas (pumpkin seeds)
- More cinnamon to taste
- Preheat toaster oven or oven to 400 F and line your cookie sheet with a toaster oven silpat for easy cleanup.
- 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, 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 400 F 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.
- To make Breakfast Boats: Place 1 tablespoon of 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. Grab a spoon and dig in!
For a sweeter squash drizzle with maple syrup or sprinkle brown sugar halfway through or after roasting.
This recipe makes 4 filled squash bowls, Nutritional Information is an estimate for a serving of 2 Filled Acorn Squash Bowls.
P.P.S. While trying to come up with a title for any recipe I usually end up doing some Googling and am reminded how unoriginal my “original” idea is 🙂 Awesome for you and me it turns out lots of people like yogurt with their acorn squash! For more tasty yogurt filled acorn squash recipes check out Ambitious Kitchen’s Breakfast Baked Acorn Squash with Greek Yogurt, Honey & Pecans or this spicy Maple Chipotle Acorn Squash with Greek Yogurt from Eating Made Easy.