acorn squash breakfast bowls

  • total time Total Time: 10 min
  • servings Servings: 2
  • serving size Serving Size: 1 half, filled
  • level Level: easy

1 small acorn squash
1/2 tbsp olive oil
¼ tsp ground cinnamon
1 ½ cups plain siggi’s
4 Tbsp toasted pumpkin seeds
3 Tbsp dried cranberries, chopped
2 Tbsp peanut butter

Preheat oven to 425 degrees.

Cut the squash in half, scoop out the seeds and discard. Combine the olive oil and ground cinnamon and brush onto the cut side of the squash. Place the squash cut-side down in a baking dish and roast for 20 minutes. Remove from the oven and cool completely or overnight.

Once cooled, fill the hollowed-out squash with ¾ cup skyr each. Top with pumpkin seeds and dried cranberries. Drizzle with peanut butter and enjoy!