Ditch the boring cereal and oatmeal for a hot and healthy breakfast that can be prepared ahead of time and keep you feeling full and energized for hours. This simple breakfast actually motivates me to hop out of bed during cold Chicago winters!
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.