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!
___________
More Breakfast Ideas:
Cashew Cheese and Pomegranate Filled Acorn Squash
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
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!
Hopefully they throw up just a little in their mouth.
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.
MMmmmmm this one looks good too!
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.
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!
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 🙂
CONTRIBUTE-TACULAR! 😀 So glad you put it on here and can’t wait to get my breakfast squash on. Thanks, JB!
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.
Try not cooking it quite as long next time
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!!!
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.
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.
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.