Breakfast Stuffed Acorn Squash | One To Nothin'

Breakfast Stuffed Acorn Squash

(via)(my halves looked nothing like this)
For those of you who are into the Paleo diet and have not yet discovered PaleOMG, I suggest you start browsing immediately. Not only is this chick hilarious and super fit, but she also posts the most delicious and easy to make Paleo meals on the reg. The other day I bought acorn squash because I'd never cooked with it before, so naturally I had no idea what to do with it. That's when PaleOMG came along and saved the day. And ta da! Breakfast Stuffed Acorn Squash was born. 
First thing I noticed is that acorn squash is far more difficult to cut in half than other gourds.. but somehow I made it without cutting off any appendages, and I scooped the guts out, laid both halves face-down on an aluminum foil-wrapped pan and baked it for 25 minutes in a 375-degree oven.
 Then I gathered:
Half an onion, chopped
1 T minced garlic
3/4 lb breakfast sausage
1 T olive oil
2 eggs
Salt and Pepper
Sriracha
While the squash was baking, I sautéed the onion, garlic and sausage in olive oil over medium heat until the sausage was fully cooked and the onions were translucent. Then after letting the baked squash cool a bit, I scooped out the insides (trying not to tear the skin.. and failing) and mixed them in with the concoction being sautéed. Then I stuffed the concoction back into the squash skin, made an indention in the middle and cracked an egg on each half before sticking it back into the oven.
After about 10 minutes I decided the eggs were cooked enough for my tastes and added salt, pepper and my signature sriracha dots (because anything more than a dot is far too spicy for me to handle).
It turned out really well and was very filling. I definitely recommended trying this bad boy out. And all of the rest of the recipes on PaleOMG for that matter.

Do you have a favorite paleo recipe site?

2 comments:

  1. I do like PaleoOMG, but I also like NOM NOM Paleo and The Clothes Makes the Girl. I need to try this recipe. Not sure if I've already pinned it! -Jessica L

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