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
- Yield: 2 1x
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
Instructions
- Preheat oven to 375 degrees.
- Place acorn squash cut-side down onto your baking sheet.
- Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
- Remove from oven and let cool.
- 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.
- Stir around to keep from burning.
- Once your onions become translucent, add your breakfast sausage to the pan.
- Cook down, breaking up the breakfast sausage as it cooks.
- 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!
- Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
- 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.
- Crack an egg on top.
- Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
- Serve!
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More Breakfast Ideas:
Cashew Cheese and Pomegranate Filled Acorn Squash
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YES – OMG THIS WAS SO GOOD!
Everyone loved it.
great recipe!
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
Just made this today for wife and kids. Everyone LOVED it. Thanks.
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 ^_^
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.
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)
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…
just make a deep enough hole! and sometimes some eggs just have more egg whites than others
Just found this recipe. OMG, I am in love!!!! My husband says it’s like taking a bite out of heaven. Thanks so much!!!!
I found this recipe last winter and make it frequently. So yummy! I cook my squashes the night before to save some time.
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.