A New Take on Eggs

I usually spend my Sundays cooking for the week–I’ll make mounds of food that I can easily heat and eat. This Sunday I was craving eggs and wanted to try something new. That’s when I opted for Acorn Squash in A Hole and boy was I blown away. It’s light and refreshing and gives you that perfect protein, veggies, fat combo. All I can say is YUM!


What you’ll need:

1 large acorn squash
2 tsp. olive oil
3/8 tsp. kosher salt
1/4 tsp. crushed red pepper
4 large eggs
1/2 tsp. fresh thyme leaves
2 slices bacon, cooked and crumbled

First, preheat the oven to 425°. Then you’ll want to trim off about 1/2 inch from each end of squash. Once done, slice the remaining squash crosswise into 4 rounds. Make sure to remove the seeds and membrane with a spoon! Next, brush both sides of the squash with olive oil and place on a baking sheet coated with cooking spray. Next, sprinkle with salt and crushed red pepper. Finally, bake at 425° for 15 minutes or until squash is just fork tender.

Once that timer goes off, remove the baking sheet from oven and crack an egg into the center of each acorn slice; sprinkle eggs with remaining salt. Next, return the pan to oven and reduce oven temperature to 350°. Bake for 12 minutes or until eggs are cooked. Lastly, transfer to a plate and sprinkle with thyme and bacon. Enjoy!

This recipe is easy and delicious and best of all healthy! Pair it with a protein such as chicken or steak or even a handful of potato fries. You simply can’t go wrong. But until next time, Keep eating!


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