This would be great for dinner or breakfast. Normally, I struggle with sweet cravings late at night, but after having this for dinner, I had no problems with late night snacking. I can eat a lot of food, and I found two halves were very filling. The breakfast sausage is locally sourced and handmade from Lindy and Grundy in West Hollywood. I’ve missed using sausage in my cooking, I couldn’t find a local source until recently, so I’m really excited to be eating it again. The sausage was a splurge, but it tasted amazing and it contains liver (I asked) so it makes it super nutritious!
Paleo Breakfast Sausage and Onions Stuffed in Acorn Squash
Prep time
Cook time
Total time
Ingredients
- 2 acorn squash
- 2 breakfast sausages
- 1 small white onion (half a regular white onion would work)
- 1 tbsp of homemade grass-fed tallow (coconut oil works too)
- parsley to garnish
- salt and pepper to taste
Instructions
- Add acorn squash to slow cooker for 3 hours on high.
- Melt tallow, and saute onions and sausage.
- Salt and pepper if necessary
- Take squash out of slow cooker to cool.
- Cut acorn squash in half and scoop out seeds.
- Cut a small part from bottom, so that they have a flat base.
- Then flip them over, and stuff in sausage and onions.
- Garnish with flat leaf parsley.