Fall in your mouth with these delicious stuffed breakfast acorn squash’s. You want to first wash your acorn squash, cut in half, and scoop out the middle with the seeds. Then roast your acorn squash on 425 for 25 minutes. Let cool and then add in your coconut yogurt or any yogurt you use, drizzle some almond butter, add pumpkin seed, and one of my maple apple blissballs on top.
For my delicious maple apple blissball recipe check it out here.
Stuffed Breakfast Acorn Squash
- 1 acorn squash
- 1 cup coconut yogurt
- 1 tbsp almond butter
- 1 tbsp pumpkin seeds
- 2 Maple apple blissballs
- Rinse and dry your acorn squash
- Cut in half and scoop out the seeds
- Bake 425 for 25 minutes
- let cool and add coconut probiotic yogurt, almond butter pumpkin seeds, and one of my maple apple blissball.