High-Protein Acorn Squash Breakfast Boats with Warm Apples + Cheesecake Filling

An acorn squash halved and topped with vanilla cheesecake filling, warm cinnamon apples. amd pecans on a white plate.

High-Protein Acorn Squash Breakfast Boats with Warm Apples + Cheesecake Filling

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}

Course Breakfast, Main Course

Cuisine American

Keyword breakfast meal prep, fall and winter recipes, fall recipes, healthy comfort food, healthy high protein and fiber breakfast

Prep Time 10

Cook Time 40

Total Time 50

Servings breakfast boats

Calories 359kcal

Author Alex Evink, MS, RD

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

Instructions

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.

Notes

Nutritional information is just an estimation and individual ingredients and preparation may lead to slight discrepancies.

Not into eating it straight from the squash? Scoop the roasted squash into a bowl and add the filling and apples on top.

Nutrition