Brunchstylestuffedacornsquashpaleo Recipes
BRUNCH-STYLE STUFFED ACORN SQUASH (PALEO)
Adapted from a recipe a friend posted on Facebook... a nice breakfast (or lunch, or dinner), and it's even paleo friendly!
Provided by heatherhopecs
Categories Breakfast
Time 50m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Cut the acorn squash in half, lengthwise.
- Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender. Remove from oven and cool enough to handle.
- Meanwhile, in a medium skillet, heat the butter or oil and sauté the onions, garlic, sage and sausage until the sausage in fully cooked.
- Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn "shell" too thin.
- In a large bowl mix the squash, and sausage.
- Scoop sausage mixture back into the acorn.
- With the back of a spoon, push down in the middle of the squash to create room for the eggs.
- Crack the eggs open and pour one egg in the center of each squash.
- Bake for an additional 10-20 minutes or until egg reaches your desired doneness.
Nutrition Facts : Calories 163.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 59.5, Carbohydrate 28.4, Fiber 4.8, Sugar 1.8, Protein 2.6
STUFFED PATTYPAN SQUASH
I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.
Provided by soup nut
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
- Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
- Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
- Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
- Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.
Nutrition Facts : Calories 152.4, Fat 8.9, SaturatedFat 5.3, Cholesterol 22.6, Sodium 293.4, Carbohydrate 13, Fiber 1.1, Sugar 1.6, Protein 5.3
BRUNCH-STYLE PORTOBELLO MUSHROOMS
I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! -Sylvia Waldsmith, Rockton, Illinois
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon., Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.
Nutrition Facts :
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