Apple Oatmeal Loaded Honeynut Squash

How stinkin’ adorable are these little honeynut squashes?! I am truly obsessed with them (I’ve always loved miniaturized things). They’re baby butternuts, so super delicious, just tiny!! I love that they can be an individual serving, so this morning I made some breakfast-style! I found mine at Trader Joe’s. Keep your eyes out for them (typically found in early Fall)!

Ingredients:
3 honeynut squash (or small Acorn squash would work fine)
1 apple, diced
1/2 cup cauliflower rice
1/2 cup gluten free rolled oats
1/2 cup non-dairy milk
1 teaspoon cinnamon
1 teaspoon coconut or brown sugar (optional)
1/2 teaspoon vanilla extract
Pinch of salt
Coconut oil
Drizzle of @wedderspoonofficial Manuka Honey just before serving

Prep:
Preheat your oven to 425F.
Slice the honeynuts in half, and remove seeds and stringy insides.
Drizzle with a bit of coconut oil, and halves roast for 20 minutes.
In a pan, saute your diced apples, allowing them to get soft. Add in coconut or brown sugar.
Once apples have softened, add cinnamon, cauliflower rice, oats and almond milk. Allow to cook and soften further while oats absorb the liquid.
After 20 minutes, remove honeynuts from the oven, and add about 3-4 tablespoons of apple oat mixture to each half.
Roast at 425 for another 10 minutes.
Drizzle with honey prior to serving.
Enjoy!