Tender acorn squash breakfast boats filled with a creamy cheesecake-style yogurt filling, warm cinnamon apples, and crunchy pecans. Basically cheesecake for breakfast, but balanced. {Gluten-Free, Dairy-Free Friendly}
To say I am obsessed with this new breakfast creation is an understatement. The flavors of cinnamon, apples, and maple syrup in the vessel of a squash as a little boat!
If you are looking for a new, unique breakfast to try, this is a great option! It is also packed with protein and fiber. When it comes to fall produce, acorn squash is one of the higher-fiber options.
Why I am Loving This Recipe
Ingredients
This recipe makes 2 servings. If you want to meal prep for a few days, I recommend doubling the recipe and then storing each component separately for easy assembly!
I tested this recipe with vanilla protein powder and both plain Fage 0% Greek yogurt and vanilla Greek yogurt.
- 1 medium acorn squash.
- 1/2 teaspoon olive oil or avocado oil or cooking spray.
- Pinch of salt.
- 1 medium apple, diced.
- 1 teaspoon butter.
- 1/2 teaspoon cinnamon, divided.
- 1/4 cup of softened cream cheese. Or, use an immersion blender to mix.
- 3/4 cup vanilla or plain Greek yogurt.
- 1 scoop of vanilla or unflavored protein powder. I used a vanilla protein powder!
- 2 teaspoons maple syrup, plus more to taste.
- 2 tablespoons chopped pecans.
Directions
- Preheat the oven to 400°F.
- Carefully slice the acorn squash in half from stem to bottom. Scoop out the seeds and stringy center with a spoon.
- Rub the cut sides lightly with oil or spray with cooking spray and sprinkle with a small pinch of salt. Place the squash cut-side down on a parchment-lined baking sheet.
- Roast for 30–40 minutes, or until the flesh is very tender when pierced with a fork. Larger squash may need closer to 45 minutes.
- While the squash roasts, melt the butter in a small skillet over medium heat. Add the diced apple and about 1/4 teaspoon cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but still hold their shape. If the pan gets dry, add a splash of water. Remove from heat.
- Stir together the cream cheese, Greek yogurt, protein powder, remaining cinnamon, and 1 teaspoon maple syrup until creamy. I like to use my immersion blender to combine.
- Turn the roasted squash halves cut-side up. Gently fluff some of the squash flesh with a fork while keeping the shell intact.
- Divide the cheesecake yogurt mixture between the squash halves (unless meal prepping, see notes). Top each with the warm cinnamon apples, 1 tablespoon chopped pecans, and the remaining maple syrup.
- Eat by scooping some of the roasted squash together with the creamy filling and apples in each bite.
Not into eating it straight from the squash? Scoop the roasted squash into a bowl and add the filling and apples on top.
To Meal Prep
For meal prep, scoop the roasted squash into individual containers and store the creamy filling separately. Reheat the squash and apples, then top with the filling before eating. Or, store the roasted squash halves in a freezer gallon bag, then keep the ricotta-yogurt filling and apples in separate small containers.
To serve, reheat the squash and apples, then add the cold ricotta mixture, pecans, and maple syrup just before eating.
Frequently Asked Questions + Tips
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Get the free meal plan here → High Protein and Fiber Meal Plan.
Increase the Protein
Increase to two scoops of protein powder or add more filling by way of Greek yogurt.
Make it Dairy-Free
Substitute the Greek yogurt with a higher protein, Greek-style plant-based yogurt and dairy-free cream cheese.
More Variation
Swap apples for pears, use pumpkin pie spice instead of cinnamon, or substitute walnuts for pecans. There are plenty of ways to make it your own.
Can I use another type of squash?
Butternut squash can work, but acorn squash is better for the “boat” shape because it has a wider natural cavity.
Can I make it without protein powder?
Yes. The filling will still work without it; it just won’t be as high in protein and may be slightly less thick.
High-Protein Acorn Squash Breakfast Boats with Warm Apples + Cheesecake Filling
Ingredients
- 1 medium acorn squash
- ½ teaspoon olive oil or cooking spray
- 1 medium apple
- ¾ cup plain or vanilla Greek yogurt
- 1 scoop of vanilla or unflavored protein powder
- 1 teaspoon butter
- ¼ cup softened cream cheese
- 2 teaspoons maple syrup
- Pinch of salt
- ½ teaspoon cinnamon, divided
- 2 tablespoons chopped pecans
Method
- Preheat the oven to 400°F.
- Carefully slice the acorn squash in half from stem to bottom. Scoop out the seeds and stringy center with a spoon. Rub the cut sides lightly with oil or spray with cooking spray and sprinkle with a small pinch of salt.
- Place the squash cut-side down on a parchment-lined baking sheet. Roast for 30–40 minutes, or until the flesh is very tender when pierced with a fork. Larger squash may need closer to 45 minutes.
- While the squash roasts, melt the butter in a small skillet over medium heat. Add the diced apple and about 1/4 teaspoon cinnamon. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but still hold their shape. If the pan gets dry, add a splash of water. Remove from heat.
- Stir together the cream cheese, Greek yogurt, protein powder, remaining cinnamon, and 1 teaspoon maple syrup until creamy. I like to use my immersion blender to combine.
- Turn the roasted squash halves cut-side up. Gently fluff some of the squash flesh with a fork while keeping the shell intact.
- Divide the cheesecake yogurt mixture between the squash halves (unless meal prepping, see notes).
- Top each with the warm cinnamon apples, 1 tablespoon chopped pecans, and the remaining maple syrup. Eat by scooping some of the roasted squash together with the creamy filling and apples in each bite.
- For meal prep, scoop the roasted squash into individual containers and store the creamy filling separately. Reheat the squash and apples, then top with the filling before eating. Or, store the roasted squash halves in a freezer gallon bag, then keep the ricotta-yogurt filling and apples in separate small containers.