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!

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

Butternut Squash and Crab Bisque

Butternut Squash Mac and Cheese