Preheat oven to 375F.

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 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.

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.

Bake another 10 - 15 minutes or until the eggs are cooked to your preference.