Acorn Squash Breakfast Bowls

A halved acorn squash is on a wooden cutting board with chopped celery and onions. In the background, there is a vibrant bouquet of flowers with red roses, purple chrysanthemums, and yellow sunflowers.

5 from 1 vote

Acorn Squash Breakfast Bowls

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 are gluten-free, super simple, and a great way to jump-start your day.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Acorn Squash Breakfast Bowls

Servings:

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

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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.

Notes

Vegan Swaps

Substitute the breakfast sausage for a vegan sausage like Trader Joe’s Soy Chorizo or add extra vegetables, like mushrooms, carrots, or bell peppers. The celery, onion, and squash mixture is good alone if you don’t want to add anything else.

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