Sausage Stuffed Acorn Squash

Ingredients:

• 2 Acorn Squash

• 1/2 tsp sea salt

• 1/2 tsp cinnamon

• 1 tbls olive oil

• 1/2 onion

• 3 cloves of garlic

• 1 lb sausage (can use tiny breakfast sausage and cut them into small pieces or ground sausage meat)

• 4 cups spinach or Organic Girls Super Greens which is a mix of greens

• 4 eggs

• 1 Avocado, sliced

Garlic Aioli

• 1/4 cup avocado oil mayonnaise (I use primal kitchen)

• 1 tsp minced garlice

• 2 tsp hot sauce

Directions:

Preheat oven to 400F. Line a cookie sheet with parchment paper. Cut the acorn squash in half and remove seeds. (Save the seeds for roasting later) Cut a small piece of the bottom of the squash halves off so they will be able to sit up right and not fall over when stuffed. Brush the squash flesh with olive oil and then sprinkle with cinnamon and sea salt. Place the squash face down on the cookie sheet and cook until soft, about 35 minutes depending on size of your squash.

Sauté the onions until almost translucent, then add the garlic and cook for 1 more minute. Add the greens and sauté until soft Add the sausage and cook until done. While you are waiting for your squash to finish baking, mix the Garlic Aioli ingredients together and store in fridge. When the squash is soft take it out of the oven and remove the flesh and mix it into the cooked sausage. Take that mixture and use it to stuff into your acorn squash skins. Press a hole into the middle of the stuffed squash mixture and crack an egg onto the top. Put it back into the oven for another 10-15 minutes depending on how well you want your egg cooked. When done drizzle or spoon the Garlic Aioli on top with sliced avocado. Serve.

NOTE: The Acorn Squash Seeds can be spread out onto a avocado oil sprayed cookie sheet, salted and put into the oven at 350F until browned. Watch closely because they burn quickly. These are not part of this recipe, but they are great munchies and you might as well use the whole squash.