Simple Acorn Squash and Egg Breakfast

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READY IN: 1hr 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare acorn squash ahead of time and store in fridge:.
  • Preheat oven to 400°F.
  • Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
  • Spray the inside of the squash with cooking spray, and add a dash of salt.
  • Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.
  • ACORN SQUASH AND EGG:.
  • Spread 1 tablespoon of maple syrup in each squash half. Beat eggs and add 1 egg to each squash half. Cover each half and place in microwave for 3-5 minutes depending on strength of microwave.
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