Unfortunately oatmeal is a no-go on the Paleo diet, but this tasty squash bowl is a worthy breakfast replacement. Thanks to fresh berries and crispy bacon toppers, it's a mouthwatering mix of sweet and savory flavors.




  • Preheat oven to 400°F. Line a baking sheet with foil. Brush cut sides of squash with olive oil. Place squash halves, cut sides down, on foil-lined pan. Roast 35 to 40 minutes or until very tender. Remove and cool slightly. Scrape squash flesh from skins; discard skins.

    Measure 2 cups squash and add to a medium bowl. (Store any extra squash in an airtight container in the refrigerator up to 3 days.) Stir bacon, chili powder, coriander, salt, and pepper into squash in bowl.

    Divide squash mixture among 4 bowls. Top with berries and pepitas and drizzle with maple syrup.

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Save some time and use frozen cubed butternut squash. Skip Step 1 and cook according to package instructions.

Egg and Squash Breakfast Bowls

Make a savory version by topping squash mixture with 1 poached egg, 1/4 avocado (chopped or sliced), and 2 Tbsp. pico de gallo. Serve with lime wedges.


To roast your own pumpkin seeds, preheat oven to 350°F. Rinse the seeds under running water to clean off attached pulp. Shake off excess water; spread seeds in a single layer on a lightly greased baking sheet. Lightly sprinkle with sea salt or other dried seasonings, then bake 15 minutes or until browned. Roasted squash seeds also make an excellent high-protein snack.

Nutrition Facts

242 calories, 12 g fat (3 g saturated fat, 4 g polyunsaturated fat, 5 g monounsaturated fat), 8 mg cholesterol, 325 mg sodium, 29 g carbohydrates, 7 g fiber, 14 g sugar, 9 g protein.