Breakfast Stuffed Acorn Squash

Directions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper. Scoop the seeds out of the halved acorn squash and discard them. Slice a little piece off of the bottom of each half so they stand up on the pan without tipping over. Spray each squash with olive oil or cooking spray and sprinkle with some cinnamon and salt. Roast the 4 halves for 35-40 minutes or until you can easily pierce them with a fork.

2. Meanwhile, make the filling. Place the frozen sausages on a plate and microwave for 30 seconds – 1 minute until they are soft enough to cut. Chop them into 1 inch pieces. Heat olive oil in a skillet over medium heat; add chopped sausage, onion, and garlic. Sauté for 3-4 minutes until the onion becomes translucent and garlic is fragrant. Add in spinach and stir for 1-2 minutes until wilted. Push everything to the outside of the pan. Beat the 4 eggs in a bowl, then pour them into the middle of the pan. Use a spatula to move them around until they are scrambled and fully cooked through. Toss the eggs with the sausage spinach mixture.

3. Mix the aioli ingredients together in a separate bowl and refrigerate it until you’re ready to serve everything.

4. When the squash come out of the oven, carefully fill each one with some of the sausage egg mixture, then drizzle with the aioli. Serve and enjoy!