Ingredients for Brunch Style Stuffed Acorn Squash Paleo
- 1 medium acorn squash
- 2 large eggs
- Turkey
- Butter
- Garlic Cloves
- Onion
- Fresh Sage
- salt and pepper to taste
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How to Make Brunch Style Stuffed Acorn Squash Paleo
- Preheat oven to 400°F (200°C).
- Cut one medium acorn squash in half lengthwise. Remove seeds and stringy pulp.
- Place acorn squash halves cut-side down on a baking sheet. Bake for 20-25 minutes, or until tender when pierced with a fork.
- Remove from oven and let cool slightly until easily handled.
- While squash bakes, heat 1 tablespoon olive oil or butter in a medium skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté for 3-5 minutes until softened.
- Add 1/2 pound cooked sausage, crumbled (Italian sausage recommended), and 1 teaspoon dried sage to the skillet. Cook for 5-7 minutes, until sausage is browned and heated through.
- Using a spoon, gently scoop out most of the cooked squash flesh from the shells, being careful not to break the skin. Leave about 1/4 inch of squash flesh on the shell.
- In a large bowl, combine the scooped squash flesh, sausage mixture, and salt and pepper to taste.
- Spoon the sausage mixture back into the acorn squash shells.
- Using the back of a spoon, create a well in the center of each squash to hold the eggs.
- Crack 2 large eggs into each well.
- Bake for an additional 15-20 minutes, or until the eggs are cooked to your liking. Cooking time will vary depending on your oven and desired egg doneness.
- Let cool for a few minutes before serving. Garnish with fresh sage leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
19g
Carbs
9g
