Acorn Squash and Eggs

What a wonderful brunch dish! The natural fluted shape of the squash makes these look ornamental, and the combination of dark green, bright yellow and white is a striking centerpiece to any plate. Remember that the acorn squash peel isn’t edible.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 157
Total fat 8.8 g
Satfat 2.5 g
Monofat 4.2 g
Polyfat 1.4 g
Protein 9 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 190 mg
Iron 2 mg
Sodium 347 mg
Calcium 65 mg


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INGREDIENTS

1 large (about 4-inch) acorn squash
2 teaspoons olive oil
⅜ teaspoon kosher salt, divided
¼ teaspoon crushed red pepper
Cooking Spray
4 large eggs
½ teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled


PREPARATION

1. Preheat oven to 425°.

2. Trim off and discard about ½ inch from each end of the squash. Slice midsection of squash crosswise into 4, ¾-inch-thick rounds. Use a spoon to remove the seeds and membrane.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with ¼ teaspoon of salt and crushed red pepper. Bake for 15 minutes or until the squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice and sprinkle top of eggs with remaining ⅛ teaspoon salt.

5. Return sheet pan to oven and reduce oven temperature to 350°. Bake for 12 minutes or until eggs are cooked.

6. Use a wide spatula to transfer each squash slice to individual plates. Sprinkle each with thyme and bacon. Serve immediately.

Serves 4, 1 slice of squash and 1 egg each







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