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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This looks yummy. I’m making it right now, I’ll let you know how it turns out.
Making this right now!! Can’t wait to reheat it for breakfast at work tomorrow!
love this idea, can’t wait to try it with my homemade apple chicken sausage!
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!
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.
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…..
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.
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!!
This squash is unbelievably delicious!
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!!!