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!)
Calories: 546kcal | Carbohydrates: 25g | Protein: 47g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 358mg | Sodium: 206mg | Potassium: 2032mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1030IU | Vitamin C: 25.7mg | Calcium: 116mg | Iron: 4.1mg