The Acorn Squash is a vegetable most people are not use to having in their kitchen or even on their grocery list. The acorn squash can be simple and yummy. It can also be very versitile when it comes to cooking it up for breakfast, lunch or dinner.

So what is the Acorn Squash??

Acorn squash have sweet, yellow-orange flesh that has a slightly nutty flavor. Though they’re botanically classified as a fruit, they’re considered a starchy vegetable and can be used similarly to other high-carb vegetables, such as potatoes, butternut squash, and sweet potatoes.

If you are someone like me; carbs can be very damaging so when we consume them, we must make sure we are consuming good carbs. Lucky for us the acorn squash falls into the at category.

I have cooked with the acorn squash for breakfast, dinner and even as a sweet snack! The kids went crazy over it. So many time we think, my family will NOT eat this or I’m not a good cook so it wont be as good as your recipe. Listen, I am here to tell you that you can’t go wrong with this amazing veggie!!!

So for this recipe we will focus on BREAKFAST! The sweetness of the squash, the heartiness of the egg and the spice from the chili flakes makes this dish a all out favorite in my kitchen.

HOW LONG DO YOU COOK AN ACORN SQUASH??

The best way to cook an acorn squash, is to cut it in half, clean it out. I like to drizzle a little olive oil over the top and place it upside down in a casserole dish. Place a little bit of water in the dish to help steam it. Place oven on 350 degrees for 1 hour or until tender.

Acorn Squash Breakfast Bowl

Enjoy this delicious, protein packed breakfast bowl. It offers a hearty breakfast while craving that sweet tooth!

Author: Tara| Dishing Up Grace
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: -27247204 minutes
Yield: 2 -4 1x
Category: Breakfast
Cuisine: American

Ingredients

Scale

1 acorn squash
4 eggs (scrambled’)
1 tsp olive oil
2 cups spinach
1 tsp chili flakes
Topping: Maple syrup drizzle

Instructions

Take your acorn squash and cut it in half, clean it out. I like to drizzle a little olive oil over the top and place it upside down in a casserole dish. Place a little bit of water in the dish to help steam it. Place oven on 350 degrees for 1 hour or until tender.

While that cooks, place eggs in a skillet with a tsp of coconut oil and scramble. When eggs are almost cooked add the spinach and stir until it softens. When acorn squash is done cooking fill it with the egg mixture and top with red pepper flakes. Drizzle with maple syrup.

Notes

This bowl is very versatile. You can mix it up and create the perfect breakfast bow for you and your family.