Ingredients
¾lb US Wellness Meats Natural Breakfast Sausage
1 acorn squash, cut in half, seeds removed
2 eggs
½ yellow onion, diced
1 garlic clove, minced
salt and pepper, to taste
Instructions
-Preheat oven to 375 degrees.
-Place acorn squash cut-side down onto your baking sheet.
-Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin.
-Remove from oven and let cool.
-While your acorn squash is cooking, add a tablespoon of some kind of fat to a large pan over medium heat (I used bacon fat) then add your minced garlic and diced onion.
-Stir around to keep from burning.
-Once your onions become translucent, add your breakfast sausage to the pan.
-Cook down, breaking up the breakfast sausage as it cooks.
-Once the breakfast sausage is almost all the way cooked through, turn your heat to low and add your inside of your acorn squash. Do this by using a spoon to scoop out the insides, leaving just the skin of the acorn squash. Be careful not the tear the skin!
-Mix the acorn squash and the breakfast sausage together then add it back to your acorn squash skin
-Once both of your acorn squash halves are full, press into the middle with a spoon to breakfast a little resting spot for your egg.
-Crack an egg on top.
-Place back in the oven to cook for 10-15 minutes or until egg-cooked preference.
-Serve!
source - paleomg
Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off
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