Salt and pepper do not count as an ingredient — just a fact of life. Really, they’re a pantry given.
Today’s biggest annoyance: I actually took the time to shave my legs and they still aren’t as smooth as I wanted. Small victories, big disappointments.
Second annoyance of the day: pimples. Seriously, why now?
I reached out to the three winners of the Cappello’s giveaway and I haven’t heard back yet. If that’s you — check your email (and spam, just in case) and reply so you can claim your prize.
After my computer died this week I had a lot of readers suggest setting up a PayPal donate button to help support the site. I asked for help (because I am terrible with tech) and now there’s a contribution button on the sidebar. I’m a bit awkward about it and don’t expect anyone to donate, but if you ever want to contribute, the option is there.
I’m feeling awkward about it all and wish you could see the look on my face right now.
Also, have you ever wondered if flies really vomit every time they land? If so, my shoulder must be a disaster zone. One persistent fly would not leave me alone.
Here’s something I don’t understand: why is breakfast so difficult for so many people? It doesn’t have to be. If you had leftovers for dinner, eat them for breakfast. No leftovers? Make eggs and bacon. Can’t eat eggs? Try this breakfast-stuffed acorn squash without the egg. Consider this a free therapy session: simple solutions are often the best.
I hate when I plug the crockpot in but forget to turn it on until the next morning — nothing worse than throwing away uncooked meat. If I don’t have a date and I don’t have a giant slab of short ribs in the slow cooker, what do I have to live for? Oh right, pumpkin bars and the 86% dark chocolate bar I bought yesterday. Crisis averted.
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5 Ingredient Breakfast Stuffed Acorn Squash
Average rating: 4.8 from 59 reviews
- Yield: 2 servings
Ingredients
- 3/4 lb breakfast sausage
- 1 acorn squash, halved and seeded
- 2 eggs
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place each acorn squash half, cut-side down, on a baking sheet.
- Bake for 20–25 minutes, or until the squash is soft when you press the skin.
- Remove the squash from the oven and allow it to cool slightly.
- While the squash bakes, heat a tablespoon of fat (bacon fat, butter, or oil) in a large pan over medium heat. Add the minced garlic and diced onion.
- Cook, stirring, until the onions are translucent and the garlic is fragrant.
- Add the breakfast sausage to the pan and break it up with a spatula as it cooks.
- When the sausage is nearly cooked through, turn the heat to low. Scoop the flesh from the squash halves with a spoon, leaving the shells intact. Be careful not to tear the skins.
- Mix the scooped squash flesh into the sausage mixture, season with salt and pepper, and combine well.
- Spoon the sausage-and-squash mixture back into the squash shells.
- Make a small well in the center of each filled squash half to hold an egg.
- Crack an egg into each well.
- Return the squash halves to the oven and bake for 10–15 minutes, or until the eggs reach your desired doneness.
- Serve warm and enjoy.
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More Breakfast Ideas:
Cashew Cheese and Pomegranate Filled Acorn Squash
Summer Squash Pancakes
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If you use a meal planner, consider adding this recipe to your rotation — it’s easy to scale and keeps well in the fridge.
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