Sunday, February 17, 2013

Paleo: 5-Ingredient Breakfast Stuffed Acorn Squash

This meal was incredibly filling and satisfying. I love squash and I love breakfast sausage Marry those 2 together and you've got yourself a complete (and protein-packed) meal. I could eat this for breakfast (as the title states), but I first made this for dinner on a cold, dreary day. 

The creaminess from the squash warmed my soul, and I loved the turkey sausage roll mixed in with it. Like the title says, it is only 5 ingredients, and the prepwork is easy. I've purchased 2 more acorn squash since making this recipe, and can't wait to make this comforting dish this week.

Note: The original recipe calls for an egg to be cooked. I had to cook the egg for almost 30 extra minutes for it to cook (I don't have that kind of time, nor did I feel like the flavor/taste was worth it), so I omitted it from the recipe below.

  1. Preheat oven to 375 degrees.
  2. Place acorn squash cut-side down onto your baking sheet. Bake for 75-90 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 1 Tbsp 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.
  4. Once your onions become translucent, add your breakfast sausage to the pan. Cook down, breaking up the breakfast sausage as it cooks.
  5. Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add the insides 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.
  6. Place back in the oven to cook for 10-15 minutes.
Source: Adapted from PaleOMG


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