Stuffed Mini Acorn Squash Breakfast

Fill your belly and your heart with this tasty stuffed mini acorn squash recipe. The best part of this recipe is that it is an easy way to add a ton of veggies to your meal. The bright colors and savory blend of flavors make this stuffed mini acorn recipe an excellent high protein breakfast, lunch or dinner!

Mini Stuffed Acorn Squash Breakfast

Course: Breakfast
Cuisine: American
Keyword: breakfast, egg recipe, healthy breakfast
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Calories: 355 kcal
Author: Kathy

Fill your belly and your heart with this tasty stuffed mini acorn squash recipe. The best part of this recipe is that it is an easy way to add a ton of veggies to your meal. The bright colors and savory blend of flavors make this stuffed mini acorn recipe an excellent high protein breakfast, lunch or dinner!


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Ingredients

  • 2 mini acorn squash or one large acorn squash
  • 4 large eggs
  • 1/4 cup almond milk
  • 2 ounces thin sliced Canadian bacon chopped
  • 5 cups baby spinach leaves
  • 2 roasted poblano peppers chopped
  • 1 teas salt add more or less to taste
  • 1 teas fresh black pepper add more or less to taste
  • 1/2 teas dry oregano add more or less to taste
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1/2 Tbsp melted olive oil divided

Instructions

  1. Preheat your oven to 375F.


  2. Cut the tops off the squash and clean out the seeds. Set these aside for later.

  3. Roast the poblano peppers with half of the coconut oil until the skin blisters and darkens all over, then cover the peppers to let them steam and when cool enough to handle, peel off the skin and remove the seeds before chopping.

  4. Heat a skillet over medium heat. Add the remaining coconut oil and swirl to coat the pan. Add the ham, onions, garlic, and salt and pepper.  Sautee until onions and garlic are tender. Add chopped spinach and cook just until the spinach has wilted.

  5. In a medium bowl, mix together eggs and almond milk. Add sauteed mixture and the chopped poblano peppers. Season with salt and pepper to your taste and mix well.

  6. Divide egg mixture evenly between the prepared squashes. Some of the egg will spill over the sides; don't worry about that. It will cook as the squash is in the oven.

  7. Carefully place filled squash in an oven-safe baking dish lined with aluminum foil. Cover with aluminum foil and bake at 375F for 45-60 minutes or until squash is tender and eggs are set.