Breakfast Fit for A Queen

Have I mentioned I’m in love with squash?

I dread the day they are no longer in season… :o(

I made this jumbo breakfast one morning after a big workout, but go ahead, indulge yourself anytime with this delicious oatmeal in a squash bowl!

Everything you need in a well rounded post-workout breakfast: whole grains, fruit, veggies, omega-3, electrolytes and protein

Serves 2

Ingredient:

Acorn Squash

1/4 cup oats

1/4 cup quinoa

1 cup coconut water

1 apple peeled and chopped

1 T flaxseeds

2 t cinnamon

(honey, for some optional sweetness)

A handful of chopped nuts

Preheat oven to 350

Cut squash in half, seed the squash, place cut-side down on a cookie sheet and bake 30-40 minutes.

Meanwhile, rinse the quinoa and add to a sauce pan with the oats, coconut water, apple and flaxseeds.

Bring to a boil, simmer partially covered for about 10 minutes.

Stir in cinnamon (honey)

Divide the oatmeal into the acorn squash halves and top with chopped nuts