Sausage & Egg Stuffed Butternut Squash


· 3 medium butternut squash, cut in half from top to bottom & seeds discarded

· 1 tbsp. olive oil, divided

· 1 lb. ground breakfast sausage (turkey or pork)

· 3 tbsp. garden vegetable cream cheese

· 6 large eggs, scrambled

· Shredded cheese of your choice


· Pre-heat oven to 400 degrees.

· On baking sheet lined with parchment paper, assemble squash inside down. Bake for 60 minutes. Remove from heat.

· Scoop 3 - 4 tbsp. from the middle of each squash creating a bowl. Be sure to leave some squash however. Set aside.

· In a large skillet, heat olive oil on medium high heat. Add ground sausage. Cook until browned through, 5 - 7 minutes. Drain. Set aside.

· In a medium bowl, mix sausage with cream cheese. Mix well.

· Stuff sausage mixture inside of each squash. Add eggs and cheese. Bake until cheese is melted, 2 – 3 minutes. Serve.

Serving Size - 6

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