Breakfast never tasted so good!
Especially this Fall Season =) Now breakfast can be tedious and who really has time in the morning, right?
By cooking up these stuffed squash’s for the next day’s breakfast is brilliant actually. Saves you time and the frustration of figuring out what you should be having for breakfast.
Here’s the recipe for you:
3/4 lb Breakfast sausage
1 acorn squash, cut in half, seeds removed
2 eggs
1/2 yellow onion, diced
1 garlic clove, minced
salt and pepper, to taste
Instructions:
1. Preheat oven to 375 degrees.
2. Place acorn squash cut-side down onto your baking sheet.
3. bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
4. Remove from oven and let cool.
5. While your acorn squash is cooking, add a tablespoon of coconut oil over medium heat then add minced garlic and diced onion.
6. Stir around to keep form burning.
7. Once your onions become translucent, add your breakfast sausage to the pan.
8. Cook together, breaking up the breakfast sausage as it cooks.
9. Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using spoon to scoop out the insides, leaving just the skin of the squash. Be careful not to teat the skin.
10. Mix the squash and the breakfast sausage together then add it back to your squash skin.
11. Once both of your acorn squash halves are full, press into the middle with a spoon to create a small spot on top for the egg.
12. Crack an egg on top.
13. Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
14. Enjoy!
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