The Ultimate Breakfast Stuffed Acorn Squash

The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy meal prep.

‘Tis the season for all things squash! Each year we like to create a new fall-inspired squash recipe. They may be similar in that they are almost always a stuffed squash. However, some are breakfast inspired, and others are lunch/dinner inspired. Truth be told, this recipe would work for any meal of the day! The other great thing about stuffed squash recipes is that they work well for meal prep. One for dinner, one to pack up for the next day. It’s such a win!

So, if you’re a fan of cozy fall recipes, then it’s time for you to get in the kitchen and start cooking! We used our Turkey Sausage Scramble Bowl in this recipe, but our Bacon Scramble Bowl or even our vegetarian Southwestern Scramble Bowl would be just as delicious!

All you need are three main ingredients; squash, a scramble bowl, and cheese to make this. It really doesn’t get any easier. Then the oven does the rest of the work!

We serve this for breakfast with fresh fruit, lunch with a side salad, or even for dinner. If we are making this into a full meal, we will usually use 1 large squash instead of two small ones and enjoy a large half. This recipe is also perfect for a holiday side dish. Use either baby acorn squash or use small ones and cut them in half to create the side.

They pair wonderfully with sliced turkey breast, cranberry sauce, and some roasted fall vegetables such as Brussel sprouts or carrots. Who knew a breakfast scramble bowl could be so versatile?

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The Ultimate Breakfast Stuffed Acorn Squash Ingredients:

• 2 small acorn squash
• 1 tbsp olive oil
• salt & pepper
• 2 Turkey Sausage Scramble Bowls
• 1/2 cup white cheddar cheese

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The Ultimate Breakfast Stuffed Acorn Squash

The ultimate breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Fluffy egg whites, hearty turkey sausage, oven-roasted organic potatoes, Monterey Jack, and cheddar cheeses, all stuffed in a roasted acorn squash- makes for easy breakfast meal prep.

Course Breakfast, Main Dish

Cuisine American

Keyword Turkey Sausage Scramble Bowl

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 meals

Ingredients

• 2 small acorn squash cut in half and seeds removed
• 1 tbsp olive oil
• salt & pepper
• 2 turkey sausage scramble bowls
• 1/2 cup white cheddar cheese shredded

Instructions

• Preheat your oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Cut your squash in half and remove the seeds.
• Drizzle the squash with olive oil and sprinkle with salt and pepper.
• Place the squash face down on the baking sheet and roast for about 30 minutes.
• While the squash is cooking, cook your Turkey Sausage Scramble Bowls for 1 minute each in the microwave.
• After the squash has cooked for 30 minutes, remove it from the oven and evenly divide your two scramble bowls between the 4 squash halves.
• Return to the oven for 15 minutes.
• Remove the squash from the oven and evenly divide the cheese over the top of each squash.
• Return the baking sheet to the oven and cook for an additional 5 minutes or until the cheese is melted and your filling is warm.
• Serve immediately or store in a airtight container and bring to work for breakfast.