Breakfast Stuffed Acorn Squash – healthy and delicious breakfast! Roasted acorn squash filled with sausage and topped with an egg!

Breakfast Stuffed Acorn Squash - healthy and delicious breakfast! Roasted acorn squash filled with sausage and topped with an egg!

I am forever looking for new breakfast ideas for myself. I’m not really into typical breakfast foods first thing in the morning (but I love a cinnamon roll in the afternoon or pancakes for dinner) and a girl can only have so many breakfast salads before she starts to lose it.

This Breakfast Stuffed Acorn Squash is my new favorite and I’m going through withdrawals right now because Trader Joe’s was out of acorn squash the other day and I’m refusing to go to any other grocery stores until the excitement of TJ’s wears off.

Life is rough.

Breakfast Stuffed Acorn Squash - healthy and delicious breakfast! Roasted acorn squash filled with sausage and topped with an egg!

Breakfast Stuffed Acorn Squash!

And I know you think I’m nuts and you think squash for breakfast is a horrible idea.

But trust me, this is so good.

It’s just cooked acorn squash with turkey breakfast sausage, onion, garlic, and an egg on top. And then when you’re ready to eat you mash it all together and dump a ton of sriracha on top and you’ve got a healthy, delicious breakfast that’s full of protein and good carbs. Plus, it’s just fun to eat straight out of a squash!

I prepped this one night while binge watching Once Upon a Time (which I always thought sounded super lame but I’m addicted) and it was so nice to wake up the next couple of mornings and not have to worry about breakfast. I just popped a half in the microwave and sat down to eat!

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Breakfast Stuffed Acorn Squash

Servings: 2 servings
Ingredients
  • 1 acorn squash cut in half, seeds removed
  • 2 eggs
  • 1 teaspoon coconut oil or olive oil
  • 1/2 lean turkey breakfast sausage
  • ½ onion diced
  • 1 garlic clove minced
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375F.
  2. 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.
  3. While your acorn squash is cooking, add coconut oil to a large skillet over medium heat. Add breakfast sausage and cook, breaking it up, until almost no pink remains. Add onion and continue cooking until the sausage is cooked completely and the onion is translucent. Add garlic and cook another 30 seconds. Remove from heat.
  4. Spoon the sausage mixture into the cooked acorn squash halves and make a whole in the center for the egg. Crack an egg into each side of the acorn squash and sprinkle with salt and pepper.
  5. Bake another 10 - 15 minutes or until the eggs are cooked to your preference.

Things you may need for this recipe:

Want more squash recipes?

Enchilada Stuffed Spaghetti Squash

Enchilada Stuffed Spaghetti Squash

Butternut Squash and Crab Bisque

Butternut Squash and Crab Bisque

Butternut Squash Mac and Cheese

 Butternut Squash Mac and Cheese

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Sweet Lil Smokies – lil smokies wrapped in crescent rolls and baked in a honey pecan sauce. These are always the first thing gone from my parties! 

Sweet Lil Smokies - lil smokies wrapped in crescent rolls and baked in a honey pecan sauce. These are always the first thing gone from my parties!

You guys. I have had a week.

And I know that technically the week isn’t over but I’m done with blog posts after I hit publish on this and I’m done with sports practices. My only obligation is getting kids to and from school. After that, I’m free to get in my PJs and afternoon-drink.

Not that I’d ever do that.

I know I said I’d never mention Stove Saga 2014 again but… I’m mentioning it again. Because guess what? Now my stupid oven is stupid.

When I preheated the oven to make these Sweet Lil Smokies yesterday, it never preheated. Like, it didn’t light or whatever it is that ovens do. So I kept turning it off and on until it finally did.

And two hours later it finally passed 300F.

Ugggghhhhh.

Yeah, I really waited almost 3 hours for my oven to get to 375 degrees so that I could make these.

Click for the full recipe

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Slow Cooker Sweet and Sour Kielbasa – a kid favorite dinner or perfect for tailgating! Kielbasa in a delicious sweet and sour sauce. 

Slow Cooker Sweet and Sour Kielbasa - a kid favorite dinner or perfect for tailgating! Kielbasa in a delicious sweet and sour sauce.

Hi guys, I have the easiest recipe ever for you today.

My kids absolutely love this Sweet and Sour Chicken recipe and would happily eat it every night but I just haven’t been up to frying lately.

I was watching a vlog the other day and whoever I was watching mentioned Sweet and Sour Kielbasa and clearly I couldn’t stop thinking about it.

Click for the full recipe

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Mini Sausage Pancake Muffins - easier than regular pancakes and kids love them!

My seven year old is on Spring Break this week which I thought was going to be pretty awful because, omg, what am I supposed to do with 3 kids for an entire week when it’s 20 degrees outside? But it turns out that there are good things about it.

Like, I don’t have to yell “YOU HAVE EXACTLY 22 MINUTES UNTIL WE HAVE TO LEAVE! HURRY UP!” up the stairs every morning. Plus, instead of shoving cereal down his throat, I have time to make fun breakfasts. Like this one!

I loathe making pancakes. I would rather make anything else in the world. But my kids are always asking for them. I have found my solution! Pancake muffins! And they have sausage in them! They taste like a McGriddle which if you didn’t know, is my go-to McDonald’s breakfast item.

I got about 30 mini muffins out of the recipe so it’s perfect for a breakfast gathering or just making on a Sunday so you’ve got breakfasts for the week!

Mini Sausage Pancake Muffins - easier than pancakes and kids love them!

Mini Sausage Pancake Muffins
Ingredients
  • pancake mix and all ingredients it calls for
  • 1 pound maple sausage
  • 2 tablespoons maple syrup plus more for dipping
Instructions
  1. Preheat oven to 350F.
  2. Cook maple sausage in a large skillet over medium heat, breaking it up, until no pink remains. Drain well and set aside to cool slightly.
  3. Prepare one batch of pancake mix according to package instructions. Stir in sausage crumbles and maple syrup.
  4. Spray a mini muffin tin with baking spray. Fill each muffin cup about 2/3 full. Bake 12 - 15 minutes or until a toothpick inserted into the center of one comes out clean. Cool slightly on a wire rack before serving. Serve with maple syrup on the side.

Mini Sausage Pancake Muffins - easier than pancakes and kids love them!

Mini Sausage Pancake Muffins - these muffins are like tiny, handheld pancakes! The whole family will love these!
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I love getting to peek into other people’s Thanksgiving meals. Whether it’s via Instagram or a blog post or just hearing someone talk about their holiday. Thanksgiving is such a traditional meal and I think most of us tend to make the same things year after year. I love seeing other people’s menus for inspiration to change it up a little.

I never considered stuffed mushrooms a Thanksgiving dish but on the first Thanksgiving my husband and I spent together, I ate my weight in them at his mom’s house. And they have been a holiday staple in our house ever since.

I don’t think I’ve ever met a stuffed mushroom that I didn’t love but I like to make mine with sausage, a good cheddar, and cream cheese to give the stuffing that super creamy texture.

For these stuffed mushrooms, I used the Smoked Seaside cheese from Whole Foods. It’s a smoked cheddar and it’s super delicious. I love smoked cheeses so it’s no surprise that I’m now obsessed with the Smoked Seaside. And by the way, if you’ve never visited the Whole Foods cheese counter, I suggest that you do. I go about this time every year to stock up on enough Cranberry Cheddar to get me through the holiday season and I always end up talking to the person working the cheese counter for 20 or 30 minutes. They are so knowledgeable and can recommend the perfect cheese for whatever you plan on making.

I also picked up some of the Whole Foods Sage Breakfast Sausage to use in these. And then the usual suspects: mushrooms, cream cheese, and Parmesan. I already had the rest of the ingredients on hand so there wasn’t a whole lot to purchase for these guys.

These are so fantastic, I could easily eat the entire batch myself. That good. I like to put them out before the actual meal is ready as a little appetizer but you can use them as a side dish for the meal too. They work great both ways!

We’re having a Twitter party on the 12th to talk all about holiday food! There will be 10 $50 Whole Foods giftcards given away so go ahead and RSVP!

Make sure you check out the Whole Foods Holiday Guide which has menus, baking tips, brining tips, basically everything you could possibly need. They also have an e-store where you can order your holiday pies or your entire meal if you need to. And finally, check out Kitchen PLAY to see what a bunch of other bloggers cooked up for the Thanksgiving table.

Sausage and Cheddar Stuffed Mushrooms
Ingredients
  • 24 small white mushrooms stems carefully removed and discarded
  • 1/2 pound Whole Foods breakfast sausage
  • 3 cloves garlic minced
  • 8 ounces cream cheese
  • 1/2 cup Smoked Seaside English Cheddar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 cup grated Parmesan for sprinkling
Instructions
  1. Preheat oven to 350F. Spray a large, rimmed baking sheet with oil and place mushrooms in a single
  2. layer on it.
  3. To make the stuffing, cook the breakfast sausage over medium heat until no pink remains. Drain off fat. Add garlic and cook for about 30 seconds or until fragrant. Add cream cheese and stir around until completely melted. Add Smoked Seaside, salt, pepper, and onion powder. Stir until the cheese is melted and mixture is fairly smooth.
  4. Spoon mixture into mushroom caps. Sprinkle with Parmesan.
  5. Bake for 20 minutes or until mushrooms have softened considerably.

I was given the opportunity to work with Whole Foods thanks to Kitchen Play. This post is sponsored but if you know me at all you know I am obsessed with Whole Foods.

 

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