EGG SAGE SAUSAGE STUFFED ACORN SQUASH RECIPE
Whole30
breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft
scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted
acorn squash- makes for easy paleo breakfast meal prep.
Prep
Time : 15 minutes
Cook
Time : 30 minutes
Total
Time : 45 minutes
Servings : 4
INGREDIENTS
·
2
acorn winter squash
·
8
large eggs scrambled
·
4
sausage I use: Teton Grass Fed Beef Sausage
·
1/2
white onion chopped
·
1/4
cup sage fresh
·
2-4
cups arugula
·
salt
and pepper to taste
·
avocado
oil for cooking
INSTRUCTIONS
1.
Preheat
oven to 400F. Line a baking tray with parchment paper.
2. Cut
squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay
face down on baking tray, and bake on 400F for about 30 minutes until soft.
3.
While
squash is baking, heat a skillet over medium heat on the stove. Dice onion and
sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until
onions are golden, then remove and set aside.
4. Cut
sausages into bite size rounds and cook in the skillet with a bit of oil until
golden and crisp on each side, then remove and set aside.
5.
Beat
eggs together, then cook scrambled.
6. Assemble
by layering in a handful of arugula into each squash half, then sautéed onions
and sage, sausage pieces, and eggs. Top with salt and pepper to taste and
serve.
Recipe from paleoglutenfree.com
Delicious Food Recipes
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