Breakfast Baked Acorn Squash With Greek Yogurt Honey Pecans Recipes

BAKED ACORN SQUASH

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with foil.
• Cut acorn squash in half and scrape out the seeds.
• Place the squash half facing up on the lined sheet.
• Using your fingers, rub each half of the squash with olive oil.
• Place 1 tsp of brown sugar in the middle of each half and rub into the squash.
• Drizzle ½ teaspoon honey onto each half of squash and bake for 45 minutes or until squash is fork tender.
• Remove squash from oven and allow to cool for 10 minutes.
• Right before serving, add ¼ cup yogurt into each warm squash half, the chopped walnuts, a drizzle of honey and a dash of cinnamon.

BREAKFAST BAKED ACORN SQUASH WITH GREEK YOGURT, HONEY & PECANS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil.
• Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. 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. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
• Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. 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!

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

GREEK-STYLE STUFFED ACORN SQUASH

Steps:

• Preheat oven to 350°. Place squash halves, cut side up, on a large baking sheet; roast until they can just be pierced with a fork, about 40 minutes. Remove to a wire rack to cool. Meanwhile, place lentils in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 20-25 minutes. Drain. Remove and set aside. In the same saucepan, bring chicken broth to a boil. Add orzo; cook according to package directions for al dente. Drain, reserving broth., In a large skillet, cook sausage, crumbling meat, until no longer pink, 6-8 minutes; drain. Add lentils and orzo to skillet; remove from heat. Add 1/2 cup feta cheese and Greek seasoning; mix well., Pour reserved chicken broth back into saucepan. Over medium heat, whisk in flour until thickened, then pour into sausage mixture., When cool enough to handle, quarter squash and return to baking sheet. Top with sausage mixture. Bake until squash are tender, about 30 minutes. Before serving, sprinkle with french-fried onions and, if desired, additional feta.

HONEY SPICED ACORN SQUASH

Steps:

• In a large bowl, combine the honey, butter, salt, cinnamon and ginger. Cut squash in half; discard the seeds. Fill squash halves with butter mixture. , Place in a greased 15x10x1-in. baking pan. Cover and bake at 375° for 1 hour or until squash is tender. Uncover; bake 10 minutes longer or until filling is bubbly.,