Over the weekend, I was inspired by PaleOMG’s 5-ingredient breakfast stuffed acorn squash. I used her recipe as a base and made my own rendition of breakfast stuffed acorn squash. The squash turned out super tasty!
Also, it’s nice to finally have a little time to sit down and write! I’ve been a studying machine lately and it’s going to continue hardcore the rest of this week and next. I’m thankful for this outlet … it gives me a break and relieves stress.
So as you can guess, I spent most of my weekend studying — very exciting, I know, but also very necessary. Naturally, I found time to cook and eat well though because it’s a must in my book. After all, good food contributes to my entire well being, performance and learning capabilities. I’m really hoping my diet contributes to a successful midterm next week when I’ll be asked to show origins, insertions and actions of various muscles (don’t know what I’ll be given) on a skeleton. I have so much to memorize, it’s terrifying.
Breakfast Stuffed Acorn Squash
- 1 acorn squash, halved and seeded
- 2 tsp bacon fat or grass-fed butter
- ~1/2 lb smoked turkey kielbasa, sliced (or use your favorite pre-cooked sausage)
- 1 small yellow onion, chopped
- 1 cloves garlic
- 5 chard leaves, chopped
- 1 green apple, chopped
- 2 pastured eggs
- Sea salt and pepper to taste
- Preheat oven to 375 degrees F. Place acorn squash halves cut-side down on a baking sheet with 1/4″ of water. Bake for 25-30 minutes or until squash is tender. Remove from oven and set aside.
- Meanwhile, melt bacon fat or butter in a large pan over medium heat. Add the onion and garlic and cook a few minutes, until softened. Then, add the kielbasa (or other pre-cooked sausage) and chard.
- Carefully scoop out the flesh of the acorn squash (try not to tear the skin) and add to the pan with the sausage. Once incorporated into the sausage mixture, divide the filling between the two squash shells.
- WIth a spoon, make space in the filling of each squash half for an egg. Then, crack an egg into the center of each.
- Place squash back in the oven for 10-15 minutes or until egg is cooked to your liking.
Yields: 2 servings
These are mighty tasty and there’s many combinations you can do. Also, if you haven’t been to PaleOMG’s site, I highly recommend checking it out. Juli is awesome, funny, honest and comes up with some wicked awesome recipes.