Brunch-Style Stuffed Acorn Squash (Paleo)

Recipe by heatherhopecs
READY IN: 50mins
SERVES: 2
YIELD: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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