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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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!
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.
I hope my donation at least helps you maintain your WONDERFULNESS! I dont know what I would do without your daily insanity on my blogroll.
xoxo
you’re awesome, thanks Amy!
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.
Forgot to add GREAT PICTURES:)
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
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!
How is your ground elk chirazo made? Sounds delish!!!
How much would you charge to be my private breakfast chef?
hahaha well it depends, do I have to come over every day? That’ll cost ya
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.
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.
oh its fine brandon! and for the squash, the longer you cook it, the softer it gets and easier to peel away from the skin.