Monday, August 24, 2015

Acorn Squash Breakfast



1 large acorn squash
2 teaspoons olive oil
salt to taste
1/4 teaspoon crushed red pepper
4 large eggs
1 teaspoon fresh green onions


Preheat oven to 425° and trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

Brush both sides of squash with oil, and place on a baking sheet. Sprinkle with salt and crushed red pepper. Bake at 400° for 15 minutes or until squash is just fork tender.

Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining salt. Return pan to oven, reduce oven temperature to 325° and bake for 12 minutes or until eggs are cooked. Sprinkle with green onions before serving. Enjoy!

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