6 Acorn Squash Bowls

This is the most gorgeous and delicious yogurt parfait you will ever encounter. At least for me it was. The warm acorn squash mixed with creamy Greek yogurt and velvet pumpkin butter is only the beginning of a sensation overload!

A variety of seasonal squash can be used as bowls for breakfast, lunch and dinner dishes. Here are six of many favorite concepts with vegetarian protein options, perfect to use for Thanksgiving leftovers. Enjoy them all and get creative with your own variations!

ACORN SQUASH COOKING INSTRUCTIONS:

Preheat oven to 400 degrees.
Wash outside of squash, and then cut in half, remove and discard seeds.
Place on baking sheet scooped sides facing up.
Bake for 20-25 minutes or until lightly golden brown.
Bowls are best prepared when squash is still warm

. ACORN SQUASH YOGURT PARFAIT .

5oz plain Greek yogurt (+/-17g Pro) + 1Tbsp almond butter + 1Tbsp pumpkin butter + ¼ c low sugar granola + ½ diced apple + pumpkin spice, cinnamon or nutmeg to taste

. SHERPARDS PIE Squash BOWL .

1/2c whipped red bliss garlic potatoes seasoned with rosemary + ¼ c lightly buttered roasted corn

Protein: 4oz ground or roasted turkey breast (28g) or 1c steamed peas (8g)

. LATIN STYLE RICE + BEAN squash BOWL .

White rice cooked in vegetable broth infused with roasted vegetable purée + roasted lemon peppered yellow squash and zucchini

Protein: 4oz grilled chicken seasoned with chili powder and fresh lime juice or 1c pigeon peas (or other legume) in their creamy broth (11g)

. HERBAL MEDITERRANEAN squash Bowl .

Sautéed garlic spinach + sliced of roasted red pepper + herbed marinated green olives + feta cheese + season with oregano

Protein: 4oz grilled lemon chicken (28g) or 1c white beans (7g)

. BREAKFAST squash BOWL .

Bake 2 eggs in squash (14g) + roasted cherry tomatoes + chopped green pepper + rosemary

Protein: 1 maple turkey sausage (8g)