Baked Oatmeal Stuffed Acorn Squash

• Vegetarian
• Gluten free

• Produce

  • 1 Acorn squash
  • 1 cup Prunes

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cup Rolled oats

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 1 Cranberry sauce
  • 1 Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 13 tsp Brown sugar
  • 1 tsp Cinnamon
  • 3/4 tsp Kosher salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 13 tsp Coconut oil

• Nuts & Seeds

  • 1 Coconut flakes

Found on kitchenconfidante.com

Description

Ingredients

• 1 acorn squash, halved and seeds removed
• 1 teaspoon melted coconut oil
• 1/4 teaspoon kosher salt
• 1 teaspoon brown sugar
• 1 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup coconut milk
• 1 large egg
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla
• 1 cup diced prunes
• Coconut flakes, for serving
• Maple syrup, for serving
• Cranberry sauce, for serving

Directions

• Instructions Preheat oven to 400°F. Brush the flesh of the halved acorn squash with coconut oil and sprinkle with salt and brown sugar. Place cut side down on a baking dish or baking sheet and bake for about 10-15 minutes. While the squash is roasting, make the oatmeal filling. In a medium bowl, mix together the oats, brown sugar, cinnamon, baking powder and salt. Add the coconut milk, egg, coconut oil, vanilla and prunes, and mix well to combine. Remove squash from the oven and lower the heat to 350°F. Flip the squash over and stuff with the oatmeal filling. Return to oven and bake for another 20 minutes, or until the squash is tender and the oatmeal baked. To serve, slice the squash in wedges. Top with coconut flakes, sweeten to taste with maple syrup and serve with cranberry sauce on the side.