Brunch-style Stuffed Acorn Squash (paleo)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 acorn squash
• 2 eggs (optional)
• 1/2 cup turkey (nitrite free) or 1/2 cup lamb ground sausage (nitrite free)
• 1 tablespoon butter or 1 tablespoon coconut oil
• 2 garlic cloves
• 1/2 cup of chopped onion
• 2 tablespoons fresh sage (or 1 tsp dried sage)
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 cut the acorn squash in half, lengthwise.
• 3 place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender. remove from oven and cool enough to handle.
• 4 meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
• 5 scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin.
• 6 in a large bowl mix the squash, and sausage.
• 7 scoop sausage mixture back into the acorn.
• 8 with the back of a spoon, push down in the middle of the squash to create room for the eggs.
• 9 crack the eggs open and pour one egg in the center of each squash.
• 10 bake for an additional 10-20 minutes or until egg reaches your desired doneness.