Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.

• 2 acorn winter squash
• 8 large eggs scrambled
• 4 sausage I use: Teton Grass Fed Beef Sausage
• 1/2 white onion chopped
• 1/4 cup sage fresh
• 2-4 cups arugula
• salt and pepper to taste
• avocado oil for cooking

• 2 acorn winter squash
• 8 large eggs scrambled
• 4 sausage I use: Teton Grass Fed Beef Sausage
• 1/2 white onion chopped
• 1/4 cup sage fresh
• 2-4 cups arugula
• salt and pepper to taste
• avocado oil for cooking

1. Preheat oven to 400F. Line a baking tray with parchment paper.
2. Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
3. While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
4. Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
5. Beat eggs together, then cook scrambled.
6. Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.