Nutritional Wisdom with Carly Pollack

Egg & Sausage Stuffed Acorn Squash

PaleOMG

Egg & Sausage Stuffed Acorn Squash

Ingredients
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

Directions
Preheat oven to 375 degrees. 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. 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

Serving
2 Servings


Recipe Credit