Preheat oven to 375 degrees F.

Use a sharp, sturdy knife to cut the acorn squash in half from stem to tip. Use a metal spoon to scrape out the seeds and stringy bits from the inside of the squash.

Place the squash cut-side-up in a roasting pan or jelly roll pan. Brush the entire surface of the acorn squash halves with melted butter, salt and pepper and 1-2 teaspoons of brown sugar.

Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through.  It is better to slightly overcook your acorn squash than undercook it, so if you are unsure if it's cooked, add more time.  When done, remove from the oven and allow time to cool before serving.

Heat a large skillet over medium high heat. Add the olive oil or butter to the pan and add the chopped onion. Sauté the onions for 3-4 minutes or until softened and translucent. Add the garlic and sauté for one minute more. Add the diced potatoes, salt, garlic salt, fresh ground pepper and mushrooms to the skillet and sauté for 5-6 minutes, or until potatoes start to soften. Add the spinach and continue to cook until wilted, stirring frequently.

Remove the acorn squash from the oven and fill each with a spoon-full of the prepared potato hash. Use the spoon to create a small well, or indent, in the middle of each acorn squash.

Crack an egg into each well and transfer the squash back to the oven to roast for 8-14 minutes, or until yolks are set or cooked to desired doneness.

As the eggs bake in the oven prepare the sausage until fully cooked. Set aside.

Remove the cooked eggs and acorn squash from the oven and garnish with pomegranate arils and prepared breakfast sausage.