Breakfast · Entree

Breakfast Stuffed Acorn Squash

Paleo Breakfast Stuffed Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.


1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste


  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the acorn in half, lengthwise
  • 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
  • Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
  • Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
  • In a large bowl mix the squash, and sausage
  • Scoop back into the acorn.
  • With the back of a spoon push down in the middle of the squash to create room for the eggs.
  • Crack the eggs open and pour one egg in the center of each squash
  • Bake for an additional 10-20 minutes or until desired doneness.

8 thoughts on “Breakfast Stuffed Acorn Squash

    1. Sounds wonderful! The sad thing for me is that this would only be a Saturday thing cuz that’s the only day I have time to do this! Hmmmmmmm…..maybe this could be dinner with a nice salad! Doin it!


    1. I am sure that this will work with pumpkin as well, but you might want to make them in ramekins instead of baking them in the pumpkin shell. The leaves at the bottom are spinach, I just wanted to add more color to the picture


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