5 Ingredient Breakfast Stuffed Acorn Squash

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Salt and pepper does not count as an ingredient. Just facts of life people. Facts of life.

Biggest annoyance of the day: when I actually take the time to shave my legs and they are no where near as smooth as I’d like them to be.

Second biggest annoyance of the day: zits. Who do you guys think you are!?

OMG. I have contacted the three people who won the Cappello’s Giveaway {CLOSED} and still haven’t heard anything back!! What the. So check your email, even check your spam since I tend to use dirty language, and get to writing me back so you can get free stuff!! Aka Kristen, Beth, and Rebecca. Come on now.

So guess what I did?? After I told you all about my teenage meltdown on Monday stemming from my computer dying, I had a ton of responses telling me to set up a donate pay pal account. So if you ever felt like contributing to my site, you could. So that’s what I did. Well, someone actually helped me do it because I’m a 3 year old child when it comes to anything related to technology. But I now have a contribution button over off to the right. I feel kind of weird having one and I literally don’t expect anyone ever to donate money, but I thought I at least should tell you about it.

Now I feel weird and awkward. I wish you could see my awkward face right now.

Ever wonder if flies really do throw up every time they land? If that’s true, my should is covered in fly vomit. This bastard just won’t leave me alone.

Here is something I don’t totally get. Why is breakfast so hard for people. Because there really is a simple solution to it all. Eat what you ate for dinner. Don’t have any leftovers? That’s cool, make something like eggs and bacon. Can’t eat eggs? That’s fine, make this breakfast stuffed acorn squash but don’t top it with an egg. Free therapy session brought to you by JB. You’re welcome.

I hate when I plug my crockpot in, but forget to turn it on…until I wake up the next morning. Always a bummer throwing away meat. If I don’t have a date and I don’t have a huge slab of short ribs brewing in the crockpot, WHAT DO I HAVE  WORTH LIVING FOR?!!? Oh that’s right, pumpkin bars. And the 86% dark chocolate bar I bought yesterday. I’m cool. We’re good. Emergency averted.

5 Ingredient Breakfast Stuffed Acorn Squash

4.6 rating
73 reviews
PREP 25 mins
COOK 15 mins
TOTAL 40 mins
Yields 2

INGREDIENTS :

  • 3/4lb 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

DIRECTIONS :

  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 some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
  6. Stir around to keep from burning.
  7. Once your onions become translucent, add your breakfast sausage to the pan.
  8. Cook down, 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 a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
  10. Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
  11. Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your 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. Serve!

by

INGREDIENTS :

  • 3/4lb 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

DIRECTIONS :

  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 some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
  6. Stir around to keep from burning.
  7. Once your onions become translucent, add your breakfast sausage to the pan.
  8. Cook down, 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 a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
  10. Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
  11. Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your 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. Serve!

by

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More Breakfast Ideas:

Cashew Cheese and Pomegranate Filled Acorn Squash

Summer Squash Pancakes

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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139 thoughts on “5 Ingredient Breakfast Stuffed Acorn Squash”

  1. holy balls- that looks good. i recently introduced acorn squash into my life and i’m excited to have another recipe to utilize acorn squash! wooo!

  2. And BAM! you are wrong about the contribute button 🙂

    If the 88 in your email address refers to your birth year.. I plan to slit my wrists.. Just so you know.

  3. I NEVER like breakfast recipes. My idea of a breakfast recipe is: 1. Crack three eggs 2. Whisk 3. Cook with butter 4. Top with salsa. The end. With that being said, this looks epic. *highfive*

  4. Hi, I am brand new to Paleo and a friend of mine told me about your site. Your recieps give me hope that I can make it through my first 30 days. Keep em coming and thanks for sharing.

  5. Ok I’m in love with squash and meat makes everything better (read that how you may), but HOW… HOW do you get over how nasty a baked egg is??? How do you do it Juli?? I made your little sweet potato egg nests once and whatever it is that happens to eggs when they’re baked… made me want to vomit. Endlessly.

    1. I made this tonite – and did the egg scrambled separate from the squash/sausage mixture.. Wholly smokes! This is filling! I was only able to eat 1/4 of the mixture with the egg… and yes, it’s is EPIC NOMS!

  6. Oh man can I relate to the leg shaving!! It always happens in the winter when I get out of the shower or tub and into a cold room, goose bumps appear and WALLA, shave job UNDONE!!!
    I just recently learned to love any kind of squash. Hated it for years an years my mom tried to make me like it. Now I’m all grown up and like it on my own. I can NOT wait to try this…probably for dinner or this weekend for breakfast! Thanks for the receipe!!!

  7. Pay day is Friday, I have no problem contributing to you getting a new computer your site, your recipes, and your humor enrich my life and make me love my thick thighs and booty!

  8. Yay, something different for acorn squash! Previously, the only method of consumtion was with a metric shit ton of butter and brown sugar. Which is, you know, awful.

  9. Are you reading my mind? My US Wellness Meat order which includes ground pork to make breakfast sausage will arrive today. I was just complaining to myself how I hate breakfast because I just keep eating the same thing over and over when I have plenty of leftovers. I should be eating those for breakfast and a big yummy salad for lunch. Please add food therapist to your list of many talents. My CSA better have acorn squash when I pick up my veggies tonight.

  10. It’s lke you know what recipes I need Juli. Sprouts had acorn squash on sale and I bought tons so now I know what I’m having for breakfast tomorrow. Thanks girl

  11. Hey Juli!
    I am making this recipe tonight with ground elk chorizo that’s in my freezer and acorn squash from the garden! thanks for the recipe and this will possibly be dinner or breakfast!

  12. that is like happiness in squash. i am following a no starch paleo plan and it is making me crave starches even more! i will probably be able to have squashes and sweet potatoes/pumpkin in a year or two after not eating any. i can’t wait.

  13. Have you found an easy way to get the skin off of the squash before/while you’re eating it? Half the time i end getting “down and dirty” with my hands and possibly a fork. It works, but I tend to get weird looks when other people are around. As they are right now, at my office, with me and some butternut squash.

    Also, salt and pepper are considered seasonings. In fact they are the only seasonings for food. Everything else is considered a spice or some other classification.

  14. jennifrizdabliz

    no awkward faces when asking for donations. It’s the least we could do for all the time you put into this site. I know you’ll get the $$$ in 2.5. And it’s better than being a hooker.

  15. I’m so glad you finally put up a contribution button, I’m more than happy to give a little for your awesome recipes! And can I say, I am so happy it’s fall because of all these awesome squash recipes! Holy mother of yum, fall is really one of the most delicious seasons.

    I’m even making eggnog coconut milk ice cream tonight because, y’know, ’tis the season for extra padding. Or something like that.

      1. It’s pretty simple, just whisk together 6 egg yolks, 3 cups of coconut milk, 2/3 cup of maple syrup, 1 teaspoon vanilla, 1 tsp nutmeg, 1/4 tsp cinnamon and 1/4 tsp cloves. Cook on medium for 5-7 minutes in a saucepan; pour through sieve into a medium bowl. Cool in fridge ’til nice and chilled. Stir in 2 tablespoons of rum/brandy right before you put it in the ice cream machine (totally optional, but it will make it more scoopable). Freeze, eat! Yay!

  16. What would it be like to cook the acorn squash in the microwave and then finish it in the oven. I have done Spaghetti Squash in the microwave and it works great with chicken meatballs and marinara sauce.
    Thanks for the idea, will try it Friday morning.

    1. I’m guessing they don’t sell US Wellness Meats here in Canada….. is this just a pork breakfast sausage your are using?

      My mouth waters when I look at these pictures.

      I’m also looking for a good chicken sausage too, you seem to have access to some really good whole, organic foods.

      LOVE YOUR SITE!

      Getting my MIL to make the donuts for us, too !

  17. Noticed the contribute button on your site yesterday and proceeded straight to PayPal to take care of business! =) BTW, if the Rebecca who won doesn’t respond, you can send it to me instead… my name’s Rebecca and I ALWAYS check my email!! =)))

  18. I just started Paleo at the beginning of this month and I’ve been looking for mainly veggie recipes (I don’t really like most veggies, but I’m trying new things) and breakfast recipes. This fits both categories!

    Any hints as to what acorn squash tastes like? Texture? So far I’ve tried spaghetti squash and butternut squash and have really like both. Wanna try this but I’m kinda scared!

  19. Yes! I totally needed another reason to eat massive amounts of acorn squash this fall. I’m going to make sure I get one in my hug-a-box (CSA) next week.

  20. Hello breakfast for dinner!!! 🙂 *sigh* Another YUMM for the win pile! I just bought acorn squash the other day and was trying to figure out what I would do with it when this popped up on the home screen…..must be fate. 😉
    I could just hug you!!

  21. So, like everyone else on here…I totally loooove your blog and very happy to contribute! I found you via FB “paleo” search about two weeks ago when my box announced a Paleo Challenge for Oct. Yeehaw! Tonight I am cooking the apple, bacon, bv chutney bison burgers! And this weekend I’m taking the double carrot cake cupcakes to a social function. They won’t even know healthy hit em! Sincerely, thanks for putting yourself out there…you are a hoot! CANNOT wait for the cookbook!!!!

  22. I was just hunting around for a great acorn squash idea since at age 54{!!!} I had NEVER cooked anything to do with acorn squashes in my life…..AND I found this!

    Now, WHERE is that freakin’ contribute button….paypal…..oh my gosh…is that the yellow thingy ;~P

  23. Perfect timing for this recipe, since I just harvested like a million acorn squash from my garden 2 days ago! Can’t wait to try it!!

  24. went out and bought an acorn squash as soon as i saw this! i cooked everything last night except for the egg on top. I popped the pre-stuffed squash into the oven with the egg this morning. by the time i was finished with my morning routine, bfast was done! epic 10 second breakfast!

  25. Made this last night – everything was great! I must have had extra large squash though, because I cooked the squash an extra 10 minutes and it was still hard in some places so I couldn’t quite scrape down to the skin 🙁 Oh well, I’m up for the challenge again! Overall these were great.

  26. Made this for dinner last night and it was great! My friend I cooked for was literally scraping all the goods off the squash skin because he wanted more. My cooking times varied a bit, and I added a bit more spices, but it came out very well. Totes adding this to my repertoire.

  27. Woot Woot. Hellz to the yeah!! Awesome recipe J. You don’t know who the hell I am, but I’ve been following your blog for over a month and creating the amazing recipes you put on here. THANK YOU! You have literally changed my life and I’m a fitness and health coach. A friend of mine told me about Paleo so I thought I would give it a shot. Read The Paleo Solution then found you. My savior! Love the stuff so keep on keepin on. I totally want to donate, but I’m poor right now and need every cent found in my sofa and underwear drawer to save for my new studio. By the way I’m hosting a contest for my clients and I’m using your blog for them to follow and created a meal plan with a ton of your recipes. Even got you posted on my website. 🙂 That is how freagin cool and badass you are!

  28. You deserve more than my measly contribution for your squash/bacon side dish recipe alone. Can’t wait to make this one!

    Thank you for your great site. Love your blog and recipes! Good luck getting your new mac!

  29. Fantastic idea to add the “contribute” button. It occurred to me too as i read about your laptop that we should all contribute to your cause, which ends up being our cause, cause you contribute to us every day.
    I’m sure you’ll be getting that laptop soon! 🙂

  30. I’m actually in the middle of cooking this. Smells so good but unfortunately the squash is taking longer than what your says to cook it for. I must have gotten a larger one. I just keep scraping and putting it back in the oven. Can’t wait to eat it.

  31. I made this tonight for dinner and it was admittedly the first squash I’ve made that wasn’t butternut. I knew it would be delicious, but what I wasn’t planning on was how CREAMY and almost CHEESY it would taste in the end. Maybe I’m just that new to acorn squash, but wow that was delicious.

    Since my other 1/2 isn’t eating meat these days (seriously? when she told me I think I had a panic attack) I stuffed the other half of the squash but didn’t cook it – I’ll pop that in the oven tomorrow.

    When I make it in the future, I’ll probably just do an egg sunny-side-up and put it on top post-baking, since I had a hard time getting the egg to set uniformly.

  32. WOW!!!! I am on day 13 of my 30 day challenge and this is by far the best thing I have eaten!!! In fact…. Maybe the best breakfast I have ever had! I love your site, Thank you!

  33. totally have to agree w/the the previous post-er — best breakfast E-V-E-R! have to admit, i was a little hesitant at first, but i’ve had that acorn squash sitting on my counter all week just staring at me…so glad i decided to use it w/this recipe! it even looked so fancy — i would absolutely serve this to non-paleo & paleo guests alike 🙂

  34. OK, how did everyone manage to not tear the skin? I ended up with shredded acorn squash. BUT, I shoved the mixture in a loaf pan and made an awesome breakfast anyway.

  35. This was delicious!!! What a fun and creative way to make breakfast. Half the fun of eating healthy is coming up with new ideas so you don’t get bored. This did the trick.

    This was easy to make and came out looking just like the picture.

    Thank you!!!

  36. Not sure what I did wrong, but the egg never got cooked. Had it in the oven for 40+ minutes and the egg was still clear. I made 2 acorn squashes. In 3 halves, I did sunnyside egg, as shown, and then I’m not a fan of that style egg, so I mixed it (scrambled) and none of the eggs cooked. I didn’t want my kiddo to eat the egg that was still only partially cooked after 40+ minutes, and my scrambled egg was still completely liquid, so my husband wound up eating all 4 of the the halves. In one sitting. He said the taste was like something from a fancy restaurant. Luckily, I had made a bigger batch of meat, so I still got some of the taste because I had mixed the squash into the larger quantity of meat. Just wish I knew how to get the eggs to cook! Maybe if I put less filling underneath and cover them? Will have to try again another time.

    1. Next time you could just fry up an egg in a separate pan and put it on top of your squash after your squash is done cooking. Not sure why it didn’t cook though, that’s really strange.

    2. Maybe you could put your oven on broil next time. But I’d watch it closely, so as not to let it burn. Try, try again, because this recipe is DELISH.

  37. I use the Plan To Eat online meal planner for my family. And I love that your recipes fit the format when I hit the “pin-it” button. (It works like Pinterest…but it’s private and only for planning meals.) Thanks for making that work for all your recipes…most sites don’t work!

    About your zits…I have something to say. I went from vegan to a grainfree vegan, then to paleo. Vegan didn’t agree with my body…but I did it off and on for 7ish years. I craved meat so bad all 7 years. So I decided my body must have been telling me something. About a year ago a friend told me about Paleo. Then about 6 mths ago I listened. (yes…this has something to do with zits – getting to it). The ONE positive thing vegan did for me was it made my face just glow! I think this had something to do with the heavy amount of blended greens I consumed. On most days…I consumed 1/2 of a whole bunch of kale or other dark leafy green. I blended it in my vitamix with a lemon (with peel), ginger, celery, frozen fruit. Yes…I was on the trendy green smoothie train. I don’t consider myself beautiful…but people started telling me my face just glowed and it looked like I applied blush/bronzer…but I didn’t. (I don’t wear makeup at all).

    Anyway….when I transisitoned (sorry…I am such a bad speller that spell check won’t even help!) to a paleo diet, I noticed the zits come back after many years!!! So I started my green smoothies again. And it worked. I feel like I am eating the best of vegan (green smoothies) combinded with all the yumminess of paleo.

    So that’s my zit tip…green smoothies. Oh…and fermented cod liver oil. But not together.

  38. Hiya!
    This recipe caught my eye right away! I didn’t have any sausage thawed but always have bacon on the ready. So since I made one change I thought I’d make a few more…
    So I added diced mushrooms, diced celery and shredded zucchini. My hubby doesn’t do eggs (weirdo) so I topped it off with some cheese (sorry). It was amazeballs I tell you! Can’t wait to try it with sausage soon.
    Cheers,
    Geny

  39. Didn’t get the squash all cooked so used what I could and just plopped it all in a bowl. When I don’t have anyone whining at the table you know it’s an excellent breakfast!!

  40. THIS IS SOOOOOO GOOD!!! I have made two of your recipes so far: the smoky chili and this. Both have tasted fantastic and have convinced me that when I graduate whole30 in 5 days, I will keep cooking and eating paleo! Your blog is amaze-balls. Thank you so much for sharing!

  41. my husband and i have been eating paleo for a week now. we feel great, and are planning to continue, but i’m running out of ideas for side dishes. i think i might try this without the egg as a side dish….thoughts? and yes, my shift button is broke, thus hindering my ability to capitalize .

  42. What an awesome recipe. I’ve been following your blog for several months, but this was the recipe I’ve tried–and I made it twice in one weekend. Wow. Amazballs, as JB would say.

    One question: Do you think it’s possible your oven is hot? The first time I made it, I had to bake it way longer than you’ve noted. The second time I did it at 425, and it was great. Thoughts?

  43. I just finished making this for the second time in the past 5 days… It is amazing. I love your blog and your recipes. Thanks to your recipes I can get my boyfriend to eat Paleo as well (most of the time).

  44. Just made this. Used spicy chicken sausage. It was great! I used scrambled eggs on the side. But the way you did it is better. Now I need to make something sweet from your desserts because hurricane Sandy is stressing me out.

  45. Have been staring at the pictures of this recipe for weeks and finally had to try it. Made it for dinner with ground turkey instead of sausage. It was DELICIOUS and savory-wish there were leftovers.

  46. Really yummy! I didnt have sausage in the house so I used half a slice of ham steak instead and I also added half a pear which was delish!!

  47. Fixing this so that it’s right – Juli, feel free to delete my last comment.

    I made this the other night, but with already cooked breakfast sausage. Acorn squash is my new favorite food. I’m not even joking, this was amazing. I’m making it again tonight or tomorrow night, this time with raw grounds so it crumbles the way its supposed to. This recipe is a win, all the way around. Just like every other recipe of yours I’ve ever made. You rock.

    And please keep posting the contribute button. It will remind me to give a little here and there, which is how I can best do it. Can’t wait for your cookbook.

  48. Holy cow, this recipe is amazing. Super easy and so delicious. I Crossfit but don’t do Paleo (I’m a sucker for any and all baked goods), but I seriously think anyone would love this. I did fry the egg instead of baking it, but that’s because 2 minutes in a pan instead of 15 minutes in the oven meant I could be eating it faster.

  49. Made these on Saturday morning and OMG, one of the yummiest things I’ve ever eaten. I can’t wait to fill my acorn squash with all sorts of delicious things! I completely demolished my squash skins, but I wrapped them in a little tinfoil before putting them back in the oven, and they resurrected their shape by the time they hit the plate. Thanks for sharing this one!

  50. OMG – we had this as breakfast for dinner last night and it was beyond words good. So good, I wanted another. So good, I can’t wait to make it again.

  51. Wow….made this last night for dinner. Subbed ground turkey for the sausage (it’s what I had on hand).
    The turkey was so sweet and moist and del-ish.
    My partner loved it and that’s not always the case when I make things.
    Only hiccup….I’ve never used an acorn squash before and almost cut off my arm while trying to halve the thing. For dumb-asses like myself, what’t the trick?
    I literally had the knife stuck in the squash and then hit the squash on the floor, like a hammer, to make it through the thing. Would have made a good video but…..

  52. Everyone thinks that preparing breakfast is a real hassle. It may actually be a personal choice to look at it that way or be positive about it. Thanks for sharing.

  53. Wow. Just wow. This was so killer. Made it for Christmas brunch. Love baked egg dishes for brunch because everything is ready at the same time and I’m not tied to a stove. Going to make this again super soon!!

  54. This is amazing!!! I couldn’t even eat the whole thing and saved half for lunch! I overcooked my egg rushing because my stomach was eating itself so I turned on the broiler. However, still perfection!!!

  55. holy helll, this was sooooo delicious!!!! and easy and the presentation is so pretty on its own….totally gonna make this for brunch when my Crossfitting sistet and bro-in-law come to visit!!!!! thanks! cheers!

  56. Just made this last night for supper and both hubby and I LOVED it! And we don’t really like acorn squash!

    Well, okay, truth be told, I was making it for breakfast the next day, but hubs got so interested, we decided not to wait!

    THANKS for a great recipe! A definite addition to my new Paleo recipe collection!

  57. A great ski day breakfast. My (non paleo) girlfriends enjoyed this with me and they are now thinking of starting the RIGHT way to eat! Yummy.

  58. So…..I’m a terrible cook, but this looked simple enough to make. It was AWESOME! This is to date the tastiest dish I’ve ever cooked. Only hard thing to do was getting the egg to bake. For some reason it was taking a really long time, but worth the wait!

  59. These are the bomb! I make 3 or 4 squashes worth at once and my husband and I re-heat them through the week and add the egg then. My 11 month old daughter loves these too! Paleo baby food 🙂

  60. Delicious Juli!!! This was my first time with acorn squash. I happened to have some chorizo in the fridge so that is what I used. The heat from the chorizo and the sweetness from the squash!! Perfect!!!!

  61. I’m pretty new to your blog and this is my first recipe effort from your blog. It’s in the oven as we speak! Thanks for making Paleo seem so approachable. This was perfect, as it was pretty much all i had left in my fridge/freezer before heading to the grocery 🙂

  62. I leave meat out overnight all the time. Unless it smells or tastes bad, I would have no problem using it. If the air is really warm in the kitchen and the meat smells off I might not risk it, but otherwise, if you cook it, it kills all the germs.

    Especially if there is any acid in the sauce the meat is sitting in.

  63. I am IN LOVE with this!! …except I precook my egg. To save time, I leave out the onion & garlic & it’s still pretty freakin’ good. =) I didn’t even know what acorn squash was beforehand, & now I call this dish my “healthy corn beef hash.” I’ve had it for two weeks straight & am going into my third. Juli, thank you for sharing great recipes that have helped me transition into a mostly-Paleo diet! You deserve a contribution!!

  64. First week on Paleo (Love it!). Cooked this for the BF and me this morning for brunch – switched in chorizo instead and was SO GOOD! Thank you for sharing.

  65. this took over an hour to make – would rec cooking the squash the night before to cut down time – maybe i just have a crappy oven – but geeze this took forever

    1. sorry I really didnt mean to sound negative on your site — i have made this multiple times now and it is SERIOUSLY delicious — I make a bunch of acorn squash, scoop out the insides, stick that in the fridge – then throw them in the pan with the other stuff– its very quick and awesome — thank you for the recipe.

  66. I’ve made this a couple times now and this time I changed it up a bit, partly on purpose, partly because I wrecked the squash shell after baking.

    I love the simplicity of this recipe, but I wanted a little more seasoning this time around, so I sautéed the onions, garlic and sausage with turmeric and thyme. Then after baking my squash and scraping them out, one of the shells basically disintegrated. Oops! What to do? I recalled other similar recipes and rallied.

    I mashed the squash with juice from half a lemon, added a little more turmeric, and salt/pepper. Beat 2 eggs with a dash of coconut milk and combined with the squash and sausage mixtures. Placed into an 8×8 casserole and cracked 2 more eggs on top before baking for the fun factor. I baked it until set. Maybe 40 minutes? Yeah it takes a while. But YUM!

    This is now my favorite weekend brunch recipe after rowing with my crew. Thanks Juli!

  67. Had this for brunch this morning! Only thing I didn’t care for was the egg baked…next time will cook it separately. Hubby also put it under the broiler for a minute and made the top a little crunchy…it was fantastic. This was so good we will be eating this as part of our Thanksgiving and Christmas dinners minus the egg!

    Thank you!

  68. This is delicious! I only used half a pound of sausage and it was plenty filling! I also loved how good my house smelled while it was baking. That was just an extra little Paleo perk.

  69. Okay, so I LITERALLY have never ever ever even touched an acorn squash before because they just totally weirded me out and I had no clue what the heck to do with them…and I’m pretty sure I have not the slightest inkling what they taste like, BUT since you have several acorn squash recipes which all look BANGIN’, I’m pretty sure they’re now my fave food. Can’t wait to try this one!!!!!!!!! 🙂 Yummmm

  70. Just made this for dinner and added fresh sage before I put it in the oven. Fantastic! The egg did take much longer to cook, so I put it under the broiler. SO AMAZING!!! It will be 14.2 fuel for tomorrow too ^_^

  71. Made for breakfast this morning but I didn’t start early enough and they weren’t done in time for us to eat together…the egg was taking a loooong time to harden. It’s also somewhat finicky with pulling out the squash, etc., but worth it for the texture. It is yummy just give yourself enough time.

  72. I turned this into a make ahead meal.

    After cooking everything up I put it into individual soup crocks. Then on my workday mornings I pop the crock into the oven or the microwave while I fry an egg to throw on top (I find I can get my over easy better in the pan than in the oven)

  73. How do you get the egg to stay in the squash? I made the indent with a spoon, cracked the egg, and the whites spilled over the side…

  74. I found this recipe last winter and make it frequently. So yummy! I cook my squashes the night before to save some time.

  75. This was very good! I used Whole Food hot italian sausages, which I cut out of the casings and crumbled up. I think I used a lot of sausage and stuffed the squash too much since my eggs weren’t cooking. I ended up having to broil them, scoop them out and flip ’em over to get the runny whites cooked. But so tasty and a great way to use acorn squash.

  76. I LOVE this recipe! I have been making it since I saw it last year and it’s still a huge fave. So easy too. Thanks so much Juli, for you awsome creativity!

    P.S this is always BFD for me(breakfast for dinner)

  77. Hey there! I would love to reference this recipe I a blog post I am working on. I would include a picture, link back to this page and all credits would go to you of course! Feel free to check out my website before answering!

    Thanks!
    Emily Cathrine (Gold Pond Ranch)

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