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.
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.