Stuffed Acorn Squash Brunch
Submitted by: Colten Bradford
Servings 4
Calories 638kcal
Ingredients
- 2 acorn squash
- 2 tablespoons olive oil divided
- 1 pound breakfast sausage
- 1 yellow onion diced
- 2 garlic cloves chopped
- 1 crisp/firm apple cored and diced
- 1 tablespoon fresh thyme
- 4 eggs
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F.
- Cut acorn squash in half vertically and scoop out seeds. Brush interiors with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Place cut-side down on a sheet pan and bake 25-40 minutes, or until squash is soft.
- While squash is baking, heat remaining olive oil in a large skillet over medium heat. Add sausage and brown, breaking it apart into small pieces.
- Add onion and apple and cook until soft, about 8 minutes.
- Add garlic and thyme and cook another 3 minutes.
- When squash is done baking and cooled slightly, scoop out flesh, leaving about 1/4-inch flesh inside the skin. Do not discard skin. Mix squash flesh with meat mixture.
- Mound filling back into squash halves and return to oven for 15 minutes.
- When done, top each squash half with a fried egg and add salt and pepper to taste.
Notes
Nutrition information: 638 calories; 43.9g fat; 920mg sodium; 34g carbohydrates; 29.9g protein.
