Recipe Amber K. Stott
It’s pumpkin season! Elevate your breakfast or brunch by serving up this incredibly beautiful dish of oatmeal baked in a whole pumpkin. It’s not only pretty, it’s delicious and nutritious!
- 2 Sweet Dumpling Squash
- 1 Tablespoon olive oil
- 2 servings oatmeal
- Preheat oven to 400 degrees.
- Slice the top off each pumpkin about 1 1/2 to 2 inches under the stem. Place both halves of each pumpkin flesh side down on a baking sheet lightly coated with olive oil.
- Place pumpkins in oven and bake for about 20-30 minutes, or until flesh is tender when pricked with a fork.
- Make oatmeal.
- Scoop the pumpkin seeds and pulp out of the pumpkins. Fill the opening with prepared oatmeal. Serve.
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