Brunch Style Stuffed Acorn Squash Paleo
Elevate your weekend breakfast routine with this savory and wholesome Brunch Style Stuffed Acorn Squash recipe, perfect for Paleo enthusiasts. Tender, roasted acorn squash halves cradle a flavorful, protein-packed filling of seasoned breakfast sausage, sautéed vegetables, and wilted spinach, all topped with a perfectly baked egg. This nutrient-dense dish is naturally gluten-free, grain-free, and dairy-free, making it a satisfying and healthy option for any brunch spread. Simple to prepare yet impressive to serve, each bite bursts with a symphony of comforting flavors and vibrant textures. Garnish with fresh parsley for an extra pop of color and flavor, and enjoy a breakfast that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 whole Acorn squash
- 2 tablespoons Avocado oil
- 1 teaspoon Sea salt
- 0.5 teaspoons Ground black pepper
- 0.75 pounds Ground breakfast sausage (pork or turkey, paleo-friendly)
- 0.5 cups Onion, diced
- 0.5 cups Bell pepper, diced (any color)
- 2 cloves Garlic, minced
- 2 cups Baby spinach
- 4 large Eggs
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Slice the acorn squashes in half lengthwise and scoop out the seeds and fibers. Rub the cut sides with 1 tablespoon of avocado oil and sprinkle with 1/2 teaspoon of sea salt and 1/4 teaspoon of ground black pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of avocado oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it apart with a wooden spoon, until no longer pink, about 5-6 minutes.
Stir in the diced onion, bell pepper, and garlic, cooking for an additional 4-5 minutes until the vegetables have softened.
Add the baby spinach to the skillet and cook for another 1-2 minutes, until wilted. Remove the skillet from the heat and taste the filling, adjusting seasonings with additional salt or pepper if needed.
Once the squash halves are done roasting, carefully flip them over so the cut sides face up. Spoon the sausage and vegetable mixture evenly into each squash cavity, pressing it in to form a small well at the center.
Crack one egg into the well of each stuffed squash half. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the eggs are set to your liking.
Remove from the oven and let cool slightly. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 20.6 g | 8% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
