This is Fall in a meal. Y’all, I love this breakfast. I loved it even more when I found out that acorn squash contains vitamin A, niacin, folate, thiamine and vitamin B-6 AND at least 20% of your daily dose of Vitamin C in one serving! It’s also a great source of potassium, magnesium and fiber! How’s that for a nutritious breakfast?

A lot of people that are Paleo tell me that they get sick of eating eggs and I tell them you just have to pretend like they aren’t eggs! Like this! This scramble is more reminiscent of oatmeal. It’s a little bit sweet without any added sugar and keeps me full for hours!

These pictures are actually a carnival squash. It’s a little bit sweeter than acorn squash and you can eat the skin! You can use either — well actually you can use any winter squash! This recipe is for 1, but you can easily double the recipe or even triple or quadruple it! This would make a great brunch dish!

Acorn Squash Breakfast Scramble

Serves 1

1-2 tsp coconut oil

1/2 cooked acorn squash (see directions below for baking)

2 eggs

1 tbsp coconut milk (optional)

sea salt

cinnamon

coconut cream concentrate

Directions

To cook an acorn squash (I usually do this the night before): Preheat the oven to 400°. Prepare a baking sheet by covering it with foil or parchment paper. Cut the squash in half and scoop out the seeds. Drizzle with coconut oil and cinnamon. Place cut side down on the baking sheet and bake for 25-30 minutes or until the skin gives a little when you poke it from the top.

1. Scoop out the flesh of the squash (carefully if you want to use the skin for a bowl). If it’s a big squash I will measure out about 3/4 cup of the flesh and reserve the rest. 

2. Heat coconut oil in a medium sized skillet over medium-high heat.

2. Combine squash, eggs, coconut milk and sea salt and cinnamon to taste in a bowl and whisk together until a batter forms.

3. Pour the mixture in the skillet and cook like you would scrambled eggs, stirring occasionally. When the mixture is cooked through but a little runny, cover it and turn the heat to low. Let cook for another 5-8 minutes.

4. Scoop the squash-egg mixture into the skin, drizzle with coconut cream concentrate, serve with bacon or sausage and enjoy!

[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]