Ingredients:

2 Medium Acorn Squash      

4 Large Eggs

1lb.Ground Sage Sausage        

1 Large Red Onion, diced       

 ½  Head of Celery, diced                           

1½ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil

½ Pan of leftover cornbread 

 

Serves 4:

 

Cut each Acorn Squash in half and scoop out the seeds to discard. Place the squashes- cut side up- on a baking sheet drizzled with ½ Tbsp. of L.O.V.E.'s Butternut Squash Seed Oil and sprinkled with salt and pepper. Put into a 350 degree oven for 1½ hours. Let cool completely in the fridge.

 

Meanwhile, cook the sausage in a frying pan until browned, & broken into tiny pieces. Move to a bowl. Add ¾ Tbsp. L.O.V.E.'s Butternut Squash Seed Oil to the pan and add the celery and onion. Cook for 5 mins. until translucent.

 

In a large bowl, mix 4 large eggs, cooked sausage, cooked onions & celery together. Then crumble in the corn bread to create a stuffing-like texture.

 

Place wet stuffing mixture into each cooked half of  acorn squash. Place in 350degree oven and cook for 45 minutes until solid cooked throughout. Enjoy!