VEGETARIAN-FRIENDLY RECIPE!
Made this last night for dinner and it was So GOOD!!!! And so Filling!! Hubby and son loved it too….Will definitely be making this again!
~ Alma
– Preheat oven. – 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.
– 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. Flip the squash over and stuff with the oatmeal filling. Return to oven.
– 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.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...