Breakfast Stuffed Acorn Squash (Whole30, Paleo)
This Breakfast Stuffed Acorn Squash with Garlic Aioli is a fun and unique way to enjoy breakfast! Acorn squash are roasted and stuffed with a mixture of chicken sausages, eggs, spinach, and topped with a delicious garlic aioli. This recipe is Whole30, paleo, gluten free, and dairy free!
*Thank you to Jones Dairy Farm for sponsoring this post! All views and opinions are my own.
I love eating all types of squash in the fall – spaghetti, butternut, kabocha, delicata, and ACORN! This Breakfast Stuffed Acorn Squash is a delicious way to enjoy your first meal of the day. Acorn squash are roasted with some ghee, salt, and cinnamon. Then we stuff them with a scramble made from pasture-raised eggs, spinach, and Jones Dairy Farm No Antibiotics Ever Chicken Sausages. I topped them with a simple garlic aioli made from mayo, garlic, and hot sauce. This meal is the perfect combination of sweet and savory! It also makes a lot, so you will have leftovers for a couple of days.
Who is Jones Dairy Farm?
I am excited to be partnering with Jones Dairy Farm on this recipe. Not only is the company family-owned and operated, but their mission has always been to produce honest, safe, and clean products with labels that are trustworthy. I love how they go the extra mile to ensure their products are safe for those of us in the Celiac community! Examples include:
• Jones Dairy Farm received gluten-free certification for all of their products from the Gluten-Free Certification Organization (GFCO). GFCO has a standard for testing gluten-free products that is twice as strict as the FDA proposed standard.
• They joined the effort to help promote awareness for Celiac disease patients, families and health care professionals by becoming a proud sponsor of the Celiac Disease Foundation. Jones was a Premier Sponsor of the Annual Education Conference & Food Faire and a Level I sponsor of Team Gluten-Free.
Find Jones Dairy Farm products in a store near you by checking out the product locator on their website.
For this recipe, I used their No Antibiotics Ever Chicken Sausages which are antibiotic free, certified Paleo and gluten free, and sugar free. They are also Whole30 compliant and so delicious! I like to get a big bag of these at my local Costco. My kids love them, too! They are also fully cooked. You can find them in the frozen section.
What You’ll Need to Make This Breakfast Stuffed Acorn Squash
You only need a few simple ingredients to make this recipe:
- 1 package Jone’s Dairy Farm No Antibiotics Ever Chicken Sausages
- 2 acorn squash, cut in half and seeds scooped out
- olive oil or ghee
- raw spinach
- 4 eggs
- minced garlic
Optional Garlic Aioli:
- Hot sauce
- Minced garlic
How To Make These Breakfast Stuffed Acorn Squash
Preheat your oven to 400. Line a baking sheet with parchment paper. Scoop the seeds out of the halved acorn squash and discard them. Slice a little piece off of the bottom of each half so they stand up on the pan without tipping over. Spray each squash with olive oil or cooking spray and sprinkle with some cinnamon and salt. Roast the 4 halves for 35-40 minutes or until you can easily pierce them with a fork.
Meanwhile, make the filling. Place the frozen sausages on a plate and microwave for 30 seconds – 1 minute until they are soft enough to cut. Chop them into 1 inch pieces. Heat 1 tbsp olive oil over medium heat and add in the sausage, onion, and garlic. Sauté for 3-4 minutes until the onion becomes translucent and garlic is fragrant. Add in the 3 cups of raw spinach and stir for 1-2 minutes until wilted. Push everything to the outside of the pan, leaving a vacant circle in the middle. Beat the 4 eggs in a bowl, then pour them into the middle of the pan. Use a spatula to move them around until they are scrambled and fully cooked through. Toss the eggs with the sausage spinach mixture.
Mix the aioli ingredients together in a separate bowl and refrigerate it until you’re ready to serve everything.
When the squash come out of the oven, carefully fill each one with some of the sausage egg mixture, then drizzle with the aioli. Serve and enjoy!
If you try this Breakfast Stuffed Acorn Squash recipe, be sure to tag me on Instagram so I can see your creations!
Looking for some other recipe ideas using Jones Dairy Farm products? Check these out:
Sausage, Sweet Potato & Kale Egg Muffins
Sausage and Sage Stuffed Mushrooms
Whole30 Bacon Ranch Deviled Eggs
Breakfast Stuffed Acorn Squash
- 2 acorn squash, halved and seeds scooped out
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 tbsp olive oil
- ½ onion, diced
- 3 cloves minced garlic
- 1 package Jones Dairy Farm No Antibiotics Ever Chicken Sausages, (10 links)
- 3 cups raw spinach
- 4 eggs
- Preheat oven to 400. Line a baking sheet with parchment paper. Cut a tiny piece of the bottom of each squash to ensure they are level and stand up without tipping over on the baking sheet. Spray each squash with olive oil and sprinkle with salt and cinnamon. Place them into the oven and bake for 35-40 minutes, or until the squash can be pierced easily with a fork.
- Meanwhile, make the filling. Place the frozen chicken sausages on a plate and microwave for 30 seconds - 1 minute until they are thawed enough to cut. Cut each link into 1 inch pieces.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add in the sausage pieces, onions, and minced garlic. Stir for 3-4 minutes until the onions become translucent and the garlic is fragrant. Stir in the raw spinach for 1-2 minutes until wilted. Beat the eggs together in a bowl. Push everything in the pan aside to form an opening in the middle. Pour the eggs in and stir them with a spatula until scrambled and cooked through. Toss the eggs with the sausage spinach mixture and season with salt and pepper to taste.
- Mix the garlic aioli ingredients together in a bowl and store in the refrigerator until you're ready to serve.
- When the squash is done, fill each half with some of the filling and top with a drizzle of the aioli. Enjoy!