Acorn Squash Breakfast Bowl

Ingredients:

• 1 acorn squash
• 1 tsp. coconut oil
• ½-1 tsp. cinnamon 
• 1 Tb. Brown sugar
• 1 container yogurt (Siggi's triple cream)
• 1 Tb. Sunbutter (any nut butter will work as well)
• Dried cranberries 

Directions:

1. Preheat oven to 400 degrees. 
2. Cut squash lengthwise. Remove seeds. 
3. Rub coconut oil on all exposed flesh. Sprinkled with cinnamon and brown sugar. Place cut side down on a baking sheet. 
4. Bake 30-45 minutes until squash is tender. 
5. Allow squash to cool slightly. 
6. Spoon yogurt into squash. 
7. Warm Sunbutter slightly. Drizzle over yogurt and squash. Top with dried cranberries.