Acorn Squash with Oatmeal and Cranberries
An easy and delicious breakfast recipe consisting of roasted acorn squash stuffed with fall-flavored oatmeal
Servings 6
Calories 422kcal
Ingredients
- 3 acorn squash
- 1 1/2 cup oatmeal
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup brown sugar +1/4 cup
- 2 tsp cinnamon
- Pinch of salt
- 3 cups apple
- 6 tbsp melted butter divided
Instructions
Combine the filling ingredients
- Combine oatmeal, dried cranberries, pecans, brown sugar, cinnamon, salt, apples, and 4 tbsp melted butter in a large bowl.
Prepare the acorn squash
- Slice each acorn squash in half, then remove and discard the seeds inside.
- Place the cut squashes into a deep baking dish (cut side up).
- Brush the edges of the acorn squashes with the remaining 2 tbsp butter and sprinkle the entire insides with 1/4 cup brown sugar.
Stuff the squash and bake it
- Stuff each halved squash with the oatmeal mixture.
- Pour about 1/4 cup of water into the baking dish. Extra moisture will help the squash cook faster and steam better.
- Bake at 350 for about 45 minutes. Serve immediately.
Nutrition
Calories: 422kcal | Carbohydrates: 66g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 116mg | Potassium: 914mg | Fiber: 8g | Sugar: 31g | Vitamin A: 1179IU | Vitamin C: 27mg | Calcium: 113mg | Iron: 3mg