Tuesday, September 10, 2013

Paleo Acorn Beef Nest topped with Egg

There are just SO many ways to make this recipe.  It extremely versatile and it can be for Breakfast, Lunch, or Dinner.  

Acorn Squash 1 medium halved/cored
Ground Meat 1 lb (Beef/Pork/Turkey)
Spinach 1 cup fresh chopped 
Onion 1/2 cup diced
Garlic 1 clove minced
Olive Oil 1 tablespoon
Pepper 1/2 cup chopped any color
Tomatoes 1/2 cup chopped
Sea Salt/Pepper to taste
Eggs 2 large

Pre-Bake Acorn Squash halves partially face down in oven on baking sheet at 350 degrees for 15-20 minutes. Place Olive Oil in large skillet on medium heat.  Add Onions, Garlic, Peppers and Ground Meat.  Cook until browned and Vegetables are tender.  Add Tomatoes and Spinach and heat through then season with Sea Salt and Pepper. Flip Acorn right side up and fill each half tightly packed with Meat mixture and make an indentation (little crevasse).  Crack and egg into each Acorn half in top of Meat and place back into oven for an additional 5-7 minutes depending on how cooked through you enjoy your eggs.  Hot Sauce is an awesome condiment on this dish (or any other as far as I'm concerned!). 

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