1/1 Photo of Brunch-Style Stuffed Acorn Squash (Paleo)
Napoleon Dynamite's Note:
Adapted from a recipe a friend posted on Facebook... a nice breakfast (or lunch, or dinner), and it's even paleo friendly!
My Private Note
Units: US | Metric
- 1Preheat oven to 400 degrees F.
- 2Cut the acorn squash in half, lengthwise.
- 3Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender. Remove from oven and cool enough to handle.
- 4Meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
- 5Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin.
- 6In a large bowl mix the squash, and sausage.
- 7Scoop sausage mixture back into the acorn.
- 8With the back of a spoon, push down in the middle of the squash to create room for the eggs.
- 9Crack the eggs open and pour one egg in the center of each squash.
- 10Bake for an additional 10-20 minutes or until egg reaches your desired doneness.
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Nutritional Facts for Brunch-Style Stuffed Acorn Squash (Paleo)
Serving Size: 1 (317 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 163.8
- Calories from Fat 56
- Total Fat 6.2 g
- Saturated Fat 3.8 g
- Cholesterol 15.2 mg
- Sodium 59.4 mg
- Total Carbohydrate 28.4 g
- Dietary Fiber 4.7 g
- Sugars 1.7 g
- Protein 2.6 g
The following items or measurements are not included: