Roasted Acorn Squash Bowls

• 2 Small To Medium (about 1 1/2 Lbs. Size) Acorn Squash
• 1 teaspoon Melted Coconut Oil
• Cinnamon, As Needed
• 1/2 cups Pomegranate Seeds (or Arils)
• 1 teaspoon Chia Seeds (use More If Desired)
• 1-1/3 cup Non-fat Plain Yogurt
• 2 Tablespoons Dry Roasted Unsalted Pepitas

1. Preheat toaster oven or oven to 400u0b0F and line a cookie sheet with parchment for easy cleanup.
2. Using a very sharp knife, carefully slice squash in half. Scoop out seeds and discard or save for roasting later. Drizzle the inside of each squash with 1/4 teaspoon coconut oil and use your fingers to rub the oil over all of the exposed orange flesh. Sprinkle generously with cinnamon. Place squash flesh side down on cookie sheet and roast at 400u0b0F for 35 to 45 minutes. Squash will be ready when a fork or knife slides easily through the skin and flesh. Allow squash to cool for at least 10 minutes before filling.
3. To make breakfast boats, place 1 tablespoon pomegranate seeds and 1/4 teaspoon chia seeds in the bottom of each squash. Using an ice cream scooper, scoop about 1/3 cup yogurt into each squash. Sprinkle yogurt with cinnamon, pumpkin seeds and remaining pomegranate and chia seeds.

coconut oil, cinnamon, pomegranate seeds, chia seeds, nonfat plain yogurt

Taken from tastykitchen.com/recipes/breakfastbrunch/roasted-acorn-squash-bowls/ (may not work)