Sausage-And Egg-Stuffed Acorn Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F and cut the acorn squash in half lengthwise.
• STEP 2.Scoop out the seeds and place the squash halves on a baking sheet.
• STEP 3.In a skillet, cook the sausage until browned and crumbled. Remove from heat and set aside.
• STEP 4.In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet with the sausage and cook over medium heat until the eggs are scrambled.
• STEP 5.Spoon the sausage and egg mixture into the hollowed-out acorn squash halves.
• STEP 6.Bake in the preheated oven for 25-30 minutes, or until the squash is tender and the filling is golden brown.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• You can add grated cheese on top of the filling before baking for an extra cheesy flavor.
• Feel free to add your favorite herbs and spices to the egg mixture for additional flavor.
• Serve with a side of fresh salad or crusty bread for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed acorn squash halves in a preheated oven at 350��F for about 15 minutes, or until heated through.
• Serve as a main dish for breakfast or brunch, or as a side dish for lunch or dinner.