Stuffed Acorn Squash & Eggs

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2015-11-10 14.30.36

I’m such a sucker for seasonal recipes! It’s fall and that means you’ve got to get your squash on. I didn’t eat squash for years because the insides kinda weirded me out. The stringy “guts” that needed scooping kept me from creating a single recipe with any kind of squash for years. But I knew there were valuable nutrients I was missing out on, so I vowed to give them a try a few years ago. I started easy with butternut squash (the least gutsy squash of them all). The amount that needs scooping is minimal, plus, butternut squash soup is phenomenal. I branched out to delicata and kabocha soon after. (You need to try my delicata fries: click here!). Acorn squash is less sweet than the others, but they make the cutest vessels for stuffing with quinoa, sausage, and eggs. Yes, squash takes some time to roast. But if you plan ahead and have it soft and ready to go, the finishing touches (like stuffing and re-baking) are usually minimal. If you end up with any extra squash after a meal, scoop it out, mash it, and make these incredible muffins (click).

Stuffed Acorn Squash & Eggs

By November 16, 2015

2015-11-10 14.30.08

This recipe is delish for breakfast, lunch or dinner. If you're in a squash roasted mood, do 1-2 extra, then let them cool and keep in your fridge for another day when you can stuff them and create a new recipe. The key is having them already baked so that when you want to use them, you're only 20 minutes from done, versus 1 hour if you start from the roasting.

  • Prep Time : 5 minutes
  • Cook Time : 01h 05min
  • Yield : 4


  1. Preheat oven to 400 degrees F.
  2. Slice squash in half and scoop out seeds. Slice the other ends so the squash sits upright without toppling over. Place on a baking sheet. Coat with cooking spray and sprinkle with salt. Bake for 35-40 minutes or until soft.
  3. Coat a large saute pan with cooking spray. Add mushrooms and stir for 2 minutes. Add the green onions, garlic powder, salt and pepper, and stir for 4-5 minutes.
  4. Fill each squash with mushroom mixture. Create a small well and crack one egg in each. Return to oven and bake on a low rack for 18-20 minutes or until the egg is cooked to your liking.
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