Baked Pumpkin Oatmeal

Cinderella pumpkins might get all the press, but sugar pumpkins are where the flavor is hiding.  For breakfast I made oatmeal in one.  It is very easy and if you have time to make this I highly recommend it. 

• 1 sugar pumpkin
• 1 cup oats (Instant will work but rolled is better)
• 1/2 cup apple sauce
• 1 egg
• 1 cup water
• cinnamon
• brown sugar

Preheat oven to 375.  Cut a lid off the pumpkin and scoop out the innards (you can save those for other things).  Soak the stem in some water so it won’t burn.  Mix the other ingredients together in a bowl and pour into the empty pumpkin.  Place the filled pumpkin on a cookie sheet in the oven without the lid for 40 minutes. Place the lid on and cook another 20 minutes.  There is no need to stir.  When the oatmeal is done it should no longer be watery.  I like my oatmeal pretty thick so if you like yours thinner add some more water or milk at the start.  It does take a while but the end result is very tasty.  Don’t forget to scoop the pumpkiny goodness from the sides as you eat the oatmeal.