Brunch Style Stuffed Acorn Squash Paleo Recipes
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!
Provided by heatherhopecs
Categories Breakfast
Time 50m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 163.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 59.5, Carbohydrate 28.4, Fiber 4.8, Sugar 1.8, Protein 2.6
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- Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut both acorn squash in half, lengthwise, and scoop out the seeds with a spoon.
- Drizzle the insides with oil and brush to coat, then sprinkle with sea salt. Place squash face down on the prepared baking sheet and roast in the preheated oven for 22-30 minutes, or until it feels tender when the top is pressed on. You might need more or less time depending on the size of your squash.
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