Stuff your face with Chorizo and Eggs which are stuffed into this Acorn Squash! PS You totally don’t just have to eat this one for breakfast, I ate it for breakfast, lunch, and dinner. Healthy fall produce win!
Breakfast stuffed, stuffed breakfast, chorizo, and egg filled fall breakfast fantasticalness. Which do you prefer? It doesn’t matter because you know what the best most amazing thing to do with squash is? STUFF IT! This breakfast version will not help you get in more veggies for breakfast but also prevent your squash from going bad on the counter.
I honestly thought squash was good for months. I mean they are so hard on the outside, they have to be good FOREVER right? Turns out, not so much. I went to grab one off the counter and BAM, my fingers sunk right into it. It was DIS-GUST-ING and also kind of amazing.
So on the way back from Del Mar we stopped at Costco and I bought $183 dollars worth of groceries. After putting them all away, we ended up booking flights to go to a funeral. She lived a long life and had been declining for a couple of weeks so it wasn’t unexpected.
So the last two days my goal was to eat as much of two weeks of groceries in two days. I actually think I did a pretty good job, I put a massive dent in the bag of broccoli and Brussel sprouts. However, there remains bell peppers, spinach, and cauliflower.
Our friend staying at the house to hang out with the animals says he LOVES vegetables, but I’m not sure he has any idea how to cook them. Also, not sure he won’t burn down our house attempting to cook them. Hopefully, I don’t come back a burnt down house or some crazy science experiments in the fridge!
5 Ingredient Breakfast Stuffed Acorn Squash
- 1 medium to large acorn squash
- 1 tbsp avocado oil
- 1/2 medium onion chopped
- 1 lb ground chorizo chicken or pork
- 2 eggs
- Cook Squash according to directions on squash. (Preheat oven to 350F. Roast face up on an oven safe pan until tender, about 30 minutes.)
- While the squash is cooking, sautee onion in avocado oil on medium high until translucent and tender, about 3 minutes.
- Add meat and brown all the way through.
- Remove squash from oven, use a towel to help handle it (or let it cool if you have the patience). Scoop out the squash from the shell leaving 1/2 inch layer to keep shell from breaking. Mix the squash with the meat mixture and divide among the shells.
- Optional: Crack an egg on top of the mixture and bake another 20 minutes. (PS Don't over bake like I did. Baked eggs look like they aren't set when they really are. Poke at them to be sure!)
Funerals are sad and I feel like I’ve attended too many of them this year, but I try to look at it as a way to celebrate someone’s life. A time to look back and think about all they have to be remembered for. It kind of makes me think about the recipes and blog, when I go, those live on. That is kind of cool! Healthy recipes that actually taste good, FOREVER! Here is to praying for working wifi on today’s plane ride, please, please, please, fingers crossed!
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