Brunch-Style Stuffed Acorn Squash (Paleo)

Adapted from a recipe a friend posted on Facebook... a nice breakfast (or lunch, or dinner), and it's even paleo friendly!

• Ready In: 50 mins
• Serves: 2
• Yields: 2

Ingredients

• 1  acorn squash
• 2  eggs (optional)
• 1⁄2 cup turkey (nitrite free) or 1⁄2 cup  pork ground sausage (nitrite free)
• 1  tablespoon butter or 1  tablespoon coconut oil
• 2  garlic cloves
• 1⁄2 cup  of chopped onion
• 2  tablespoons fresh sage (or 1 tsp dried sage)
•  salt and pepper

Directions

1. Preheat oven to 400 degrees F.
2. Cut the acorn squash in half, lengthwise.
3. Place 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.
4. Meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
5. Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin.
6. In a large bowl mix the squash, and sausage.
7. Scoop sausage mixture back into the acorn.
8. With the back of a spoon, push down in the middle of the squash to create room for the eggs.
9. Crack the eggs open and pour one egg in the center of each squash.
10. Bake for an additional 10-20 minutes or until egg reaches your desired doneness.