Acorn Squash Breakfast Bowls 

Packed with flavor, this is the perfect way to start the day. It’s just as tasty for lunch or dinner!

2 acorn squash, halved and seeded

1 pound ground sausage, or bacon (I used turkey sausage)

1 onion, chopped

1 red pepper, chopped

4 cloves garlic, chopped

4 eggs 

½ tsp red pepper flakes

½ cup sour cream  

½ cup grated cheese (I used cheddar)

Salt and pepper to taste

-Preheat oven to 375 degrees F. Grease a baking sheet or line with aluminum foil. (I always use foil for easy clean up.)

-Place squash, cut sides down, on the baking sheet.

-Bake until squash is tender, about 40 minutes. Flip squash halves over and allow to cool.

-Heat a large skillet over medium-high heat. 

-Add onion, pepper, and sausage to the skillet. Cook, stirring occasionally, until sausage is cooked and veggies are soft, about 10 minutes.

-Stir in garlic and season with salt and pepper to taste. Remove skillet from heat.

-Stir sour cream and cheese into sausage mixture.

-Fill squash halves with sausage filling.

-Bake until filling is cooked through and cheese is melted, about 20 minutes.

-Top each squash half with a fried egg and enjoy!

*If you prefer scrambled eggs, you can add raw egg to the sausage mixture before baking.