Baked Oatmeal Stuffed Acorn Squash is a wholesome but decadent-tasting main dish for your next holiday brunch! This vegetarian-friendly recipe is packed with baked oatmeal sweetened with a touch of brown sugar and plump prunes.
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.