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Home » Breakfast » Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter

Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
December 21, 2017
4.91 from 10 votes


Last Updated June 12, 2020 | 1 Comment

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Sweeten up your next breakfast or brunch with these easy to prepare and totally good-for-you Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter

Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter, Cranberries, and Pomegranates

I have a deep love for all things made using rolled oats- bars, overnight oats, cookies, old-fashioned oatmeal, soup… Rolled oats are simply one of those items that I always keep well stocked in my pantry so that I never have to worry about running out.

And then there’s the acorn squash. With squash season seemingly coming to a close (at least in the food blogging world), I decided I should make one more recipe to finish out the year using this fantastic, underrated, and often forgotten fruit.

Long story short, once again, I went to the market with a list and a plan and came home with a bunch of additional items. To be fair, this doesn’t always happen. Making a list and a meal plan does help. However, shopping with my very opinionated 4-year-old who is still forced to sit in a shopping cart can be a total sh*t show sometimes. It is easier than allowing him to run free, this is true.

So, the other day as we were grocery shopping and he was (quite literally) demanding that I buy ALL the smoked salmon packages, I turned my back for one second and found him trying to open the package for the ground turkey…with his teeth. Can you even imagine if I let him run around free?

Anyway, I nearly DIED! and nearly gave the lady shopping near us a heart attack.

Side note- when do kids stop putting every effing thing in their mouth? because I’m over it.

Anyway, moral of the story? Life with kids is a sh*t show (whoa, I’m cursing a lot today. sorry, not sorry).

Also, it’s impossible to buy just one acorn squash. Oh yes, and this Oatmeal Stuffed Acorn Squash with Almond Butter should definitely be on your next weekly meal plan!

If you love this Oatmeal Stuffed Acorn Squash, you may also enjoy these recipes–

Potato Hash Stuffed Acorn Squash with Sausage and Eggs

How to Roast an Acorn Squash

Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter, Cranberries, and Pomegranates

Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter, Cranberries, and Pomegranates

A bowl of sweet baked oatmeal in an acorn squash on a table

Sweet Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter

4.91 from 10 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Sweeten up your next breakfast or brunch with these easy to prepare and totally good-for-you Cinnamon Baked Oatmeal Stuffed Acorn Squash with Almond Butter.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 605 kcal

Ingredients
 
 

For the acorn squash

  • 2-3 acorn squash - halved and seeds removed
  • 4 tablespoon butter - melted
  • ¼ cup brown sugar

For the baked oatmeal

  • 2 cups rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2.5 cups milk - of choice, plus more for serving
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup dried cranberries
  • pomegranates - fresh, for serving
  • coconut - shredded, for serving
  • Maple syrup - for serving
  • Almond Butter - for serving
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Instructions
 

for the roasted acorn squash-

  • Preheat oven to 375 degrees F.
  • Use a sharp, sturdy knife to cut the acorn squash in half from stem to tip. Use a metal spoon to scrape out the seeds and stringy bits from the inside of the squash.
  • Place the squash cut-side-up in a roasting pan or jelly roll pan. Brush the entire surface of the acorn squash halves with melted butter, salt and pepper and 1-2 teaspoons of brown sugar.
  • Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through.  It is better to slightly overcook your acorn squash than undercook it, so if you are unsure if it's cooked, add more time.  When done, remove from the oven and allow time to cool before serving.

for the oatmeal-

  • As the squash is roasting, prepare the oatmeal filling. Add the oats, brown sugar, cinnamon, baking powder, and salt in a medium mixing bowl and mix to combine. Add the milk, egg, vanilla, and dried cranberries to the mixing bowl and mix well.
  • Once squash has finished cooking, remove from the oven and lower heat to 350 degrees F. Fill each squash with the prepared oatmeal filling and return to the oven to cook for an additional 20 minutes, or until the oatmeal is baked.

Serving-

  • To serve, remove the squash from the oven and top with pomegranate arils, maple syrup, almond butter, and additional milk or cream, if desired.

Nutritional Information

Calories: 605kcal | Carbohydrates: 97g | Protein: 13g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 489mg | Potassium: 1248mg | Fiber: 8g | Sugar: 44g | Vitamin A: 1445IU | Vitamin C: 23.7mg | Calcium: 345mg | Iron: 3.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Oatmeal Stuffed Acorn Squash
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A bowl of sweet baked oatmeal in an acorn squash on a table

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

126 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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