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I love making these easy acorn squash breakfast bowls for brunch when we have overnight guests in the fall. Acorn squash is stuffed with sausage, celery, and onions and topped with a fried egg. They’re always a hit, with people exclaiming, “Gosh, these are delicious!” 😁 They are gluten-free, super simple, and a great way to jump-start your day. For more of my favorite breakfast recipes, don’t miss my Protein Pancake Bites and Sourdough Pancakes.
❤️ Why You’ll Love This Acorn Squash Breakfast Bowl Recipe
I love a savory breakfast, so this breakfast stuffed acorn squash is right up my alley. The texture and flavor profile is chef’s kiss. 👩🏻🍳 💋 This dish is a cozy, nutritious start to your day and an excellent way to get a big serving of veggies first thing in the morning. Since it’s packed with fiber, you’ll be full until lunch.
🥚 Acorn Squash Breakfast Bowls Ingredients
- Acorn Squash: Wash the squash, cut them in half, and remove the seeds with a fork or spoon.
- Sausage: These are good with turkey or pork breakfast sausage or sweet or spicy Italian sausage. Use whatever you prefer!
- Vegetables: Sauteed celery and onions are the savory, aromatic base for these squash bowls.
- Eggs: Topping the squash with a fried egg takes this breakfast to the next level. If you have an egg allergy, omit them–they’re good both ways!
👩🍳 How to Make Acorn Squash Breakfast Bowls
- Roast the Acorn Squash: Spray the cut side of the squash with oil and place on a baking sheet. Bake at 400℉ for 30 minutes.
- Celery and Onion: Saute the vegetables until soft, and then transfer to a bowl.
- Sausage: Brown the sausage in the pan, breaking it into smaller pieces. Transfer to the bowl with the veggies.
- Gently scoop out the acorn squash and stir it into the sausage mixture.
- Stuff the Squash: Spoon the sausage mixture into the squash shells and top with a fried egg if desired.
📹 Watch me make these healthy breakfast acorn squash bowls on Instagram.
🪄 Tips and Tricks
🧽 For easy cleanup, line the baking sheet with parchment paper before roasting the squash.
🗒 Variations
- 🧂 Seasoning: Sprinkle salt and pepper over the vegetables.
- 🧄 Garlic: Add a couple of minced garlic cloves.
- 🍎 Fruit: For a hint of sweetness, stir in diced apples or dried cranberries, cherries, or dates.
- 🥜 Nuts: Add chopped walnuts or pecans to the stuffing for extra protein.
- 🌿 Herbs: Mix in dried or fresh herbs, like sage, rosemary, or thyme.
- 🧀 Cheese: Top the bowls with parmesan or mozzarella.
🗒 Substitutions
- Sausage: Replace sausage with ground turkey or beef, seasoned with salt, pepper, dried herbs, and garlic powder.
- Vegetarian Stuffed Acorn Squash: Omit the sausage and substitute a vegan one, like Trader Joe’s Soy Chorizo, or add extra vegetables, like mushrooms, carrots, or bell peppers.
- Stuff Other Vegetables: Swap acorn with butternut or delicata squash, or even bell peppers.
- Onions: Use red onions.
🍽️ Best served with
While I love eating these acorn squash bowls for breakfast, they are good for lunch and dinner as a vegetarian main dish. If you want a side dish, try a simple salad or air-fried vegetable.
👝 How to Store
Store leftover stuffed acorn squash with sausage for up to three days in the refrigerator. Heat it in the oven or microwave it until warm. While the squash reheats, fry your eggs.
🤔 Common Questions
Cutting through an acorn squash can be tricky, but microwaving it first will soften it, making it easier. Pierce the outside with a fork to prevent it from exploding, and then microwave it for a couple of minutes. Once cut, remove the seeds and stringy pieces with a fork or spoon.
You can make the entire recipe the night before. In the morning, bake them in the oven at 350℉ until warm and fry the eggs.
One of the benefits of acorn squash is that it’s high in fiber, making it fantastic for gut health. The fiber keeps you full for longer and helps digestion.
Acorn Squash Breakfast Bowls
Ingredients
- 2 acorn squash, washed, halved, and seeds removed
- Avocado or olive oil
- ½ lb Italian or breakfast sausage, without casings
- 2 ribs of celery, chopped
- ½ white onion, diced
- 4 eggs fried, optional
Instructions
- Preheat oven to 400℉. Spray the flesh with avocado oil and place cut side down on a baking sheet. Bake the squash halves for 30 mins until soft. Remove from the oven and let cool enough to handle.
- Meanwhile, in a skillet, sauté the celery and onion on medium heat. Transfer it to a bowl and wipe out the skillet.
- Add the sausage to the pan, breaking it up as it browns.
- Transfer the sausage to the bowl with the celery and onions.
- Gently scoop out the cooked squash, keeping the shell intact, and stir it into the sausage mixture. Spoon the sausage mixture in the acorn squash shell, and top with a fresh fried egg if using.