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Miso Chili Sausage Stuffed Squash

Written by Keren Chen
  • 50 mins
  • 2

Nothing says hearty like sausage, egg and squash!

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  • one medium acorn squash, halved lengthwise and seeds removed
  • one package breakfast sausage, removed from casing
  • four cloves garlic, minced
  • one small white onion, minced
  • one tbsp Okazu sauce or chili sauce
  • one tbsp miso
  • two tbsp scallions, finely chopped
  • salt and pepper to taste
  • two eggs


  1. Preheat the oven to 375F.
  2. Bake the 2 squash halves flesh side down on parchment lined paper for roughly 20 minutes until it’s soft in the middle.
  3. While that is happening, start a big pan over medium high heat.
  4. Heat up 1 tbsp ghee or healthy cooking fat, throw in onions and garlic and toss it around until it is aromatic.
  5. Add your sausage to the pan and break it up into a crumbly texture.
  6. Once the pork is about 80% cooked (slight pinkness left), add the miso and Okazu sauce, 1tbsp scallions and mix well with a little salt and pepper (remember the miso is salty).
  7. Cut the heat.
  8. Take the squash out of the oven when it’s cooked, scoop out the flesh carefully (don’t break the skin) and add to pan to mix thoroughly.
  9. Scoop this squash sausage mixture back into the shells. Pack it firmly -you may end up with leftovers, you can bake those as little meatballs or an extra mini casserole along side the stuffed squash.
  10. Make a little well in the middle of the squash-sausage mixture and crack an egg into it.
  11. Put this back in the oven for 6-10mins at 375F or until the egg cooks and the sausage-squash mixture sets.
  12. Garnish with scallions and enjoy!

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