Good morning, loves!
Today I have another recipe for you, which was inspired by an Instagram post!
As I mentioned in my previous Instagram Inspired post, I become inspired by many people I follow on Instagram. I will take screen shots of their meals and try to recreate them in my own kitchen!
Today’s recipe was inspired by my good friend, Karina Baymiller, who can be found on Instagram as @kbaymiller.
Every post Karina shares on Instagram seems to inspire me. Whether it’s a recipe she created or a video of her deadlifting – they all inspire me!
The post of hers that inspired today’s recipe was the one you see below. A stuffed acorn squash served with roasted brussels sprouts. This post immediately caught my eye and I knew I had to create a recipe for it of my own!
My version of stuffed acorn squash is incredibly simple and can be enjoyed for dinner, lunch, or even breakfast – that’s when I’ve been having mine! I love savoury breakfasts!
Stuffed Acorn Squash
1 acorn squash
1 lb. ground meat (I like using turkey or chicken best, but any type of ground meat will work!)
Preheat your oven to 400 degrees F.
Slice your acorn squash in half and scoop out the seeds. Place them flesh side down on a lined baking sheet and bake for 30 minutes or until soft (you should be able to pierce your fork through the skin!)
Meanwhile, cook your ground meat in a pan over medium-high heat. You can flavour your meat however you’d like by adding your favourite spices. Sometimes I will leave mine plain or I will season it with garlic, pepper, and smoked paprika (those seem to be my favourite when seasoning ground meat!). You can also add in fresh garlic and some chopped onion, too.
Once your meat and squash are both cooked, remove the squash from the oven and the meat from the pan.
Scoop out the flesh of the squash into bowl along with the meat.
Mash the squash and meat together until mixed thoroughly.
Place the meat and squash mixture back into the skin of the squash while leaving a small dip in the centre for your egg.
Creak an egg into the centre where you left a dip.
Place stuffed squash back into the oven and cook until egg is done to your liking. Of course, I like my yolks runny
If you aren’t a fan of eating the skin of the squash, you can also do a skinless version of this recipe.
For this version, instead of stuffing my squash with the meat and squash mixture, I simply put the mixture in a pan and cooked my egg in the centre of it while in the pan!
Let me know if you give this recipe a try! It’s definitely my favourite recipe right now!
Do you like savoury breakfasts? Will you try this recipe?