Breakfast Fit for A Queen

Oatmeal in a Squash Bowl

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
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

Nutritional info:
Cals: 306, Fat: 4, Chol: 0, Sodium: 30 (from coconut water- natural electrolyte, great for post workouts), Carbs: 65, Fiber: 12, Protein: 7, Sugar: 14

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