Stuffed Acorn Squash Brunch


Stuffed Acorn Squash Brunch

Submitted by: Colten Bradford
Servings 4
Calories 638kcal


  • 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


  • 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.


Nutrition information: 638 calories; 43.9g fat; 920mg sodium; 34g carbohydrates; 29.9g protein.