Protein-Packed Breakfast Acorn Squash

Ingredients

• 1 medium acorn squash
• 2 teaspoons coconut oil
• ½ teaspoon cinnamon
• 2 teaspoons brown sugar
• 1 cup nonfat plain Greek yogurt, divided
• 2 teaspoons honey
• 2 tablespoons chopped pecans

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet.
3. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture.
4. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45-60 minutes or until squash is fork tender.60 min timer
5. Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tupperware if you are planning to enjoy this later.10 min timer
6. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!