Nutritional Wisdom with Carly Pollack

Egg & Sausage Stuffed Acorn Squash


Egg & Sausage Stuffed Acorn Squash

3/4 lb ground breakfast sausage
1 acorn squash, halved, seeds removed
2 eggs
1/2 medium yellow onion, diced
1 clove garlic, minced
1 dash sea salt
1 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tbsp coconut oil or ghee

Preheat oven to 375 degrees.

Acorn Squash
Place acorn squash cut side down on a baking sheet and bake for 20 to 25 minutes or until squash is soft when you press on the skin (this step can be done the day before to save time).
Remove from the oven and let cool.

All the good stuff!
Add a tablespoon of coconut oil or ghee to a large pan over medium heat.
Add minced garlic and diced onion and stir occasionally until onion is translucent.
Add ground breakfast sausage and break it down as it cooks.
Once breakfast sausage is almost cooked all the way through, turn the heat to low and add the inside of the acorn squash (use a spoon to scoop the squash out of the skin). Be careful not to rip the skin!
Mix the sausage and squash together, then add it back to the skin.
Once both halves are full, use a spoon to press a little spot for the eggs to rest.
Crack an egg on top of each acorn half
Place back in the oven and cook 10 to 15 minutes or until your egg is the way you like it.

2 Servings

Recipe Credit