Simple Acorn Squash And Egg Breakfast Recipes
SIMPLE ACORN SQUASH AND EGG BREAKFAST
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!
Provided by Food-ease
Categories Breakfast
Time 1h25m
Yield 2 acorn halves, 2 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 220.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 156.7, Carbohydrate 39, Fiber 5.1, Sugar 12.4, Protein 8.2
EGG BAKED IN ACORN SQUASH
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Thoroughly wash and dry the acorn squash. Use a sharp knife to make a few slits in the squash. Microwave for 2 minutes, then let stand until cool to the touch. Slice off the stem and bottom of the squash. Cut the squash into 4 slices, each about 1/2 to 3/4 inch thick. Remove the seeds with a spoon, creating a hole in each slice (you may need to scoop out a bit of the squash to create the hole). Put the squash slices on the prepared baking sheet.
- In a small dish, mix the salt, chili powder and pepper. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small amount of seasoning for the eggs). Bake for 25 minutes.
- Remove the squash from the oven and crack an egg into the hole of each slice. Sprinkle with the reserved salt mixture. Return to the oven and bake until the whites are set and the yolks are the desired doneness, about 10 minutes. Serve sprinkled with queso fresco, cilantro and hot sauce if desired.
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- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Prepare the acorn squash by scrubbing it and slicing it into four 1-inch rings, starting at the bottom of the squash and working towards the top. You may find that depending on the size of your squash, you will cut more than four rings. Feel free to use a few more eggs to make more eggs-in-a-hole if you desire.
- Use a spoon to remove the seeds from the rings and place them on the lined baking sheet. Season with salt and pepper if desired and bake for approximately 15 minutes or until tender when touched with a fork.
- Remove from oven and carefully crack an egg into the center of each acorn squash ring. Return the baking sheet to the oven and bake for 10 minutes or until the yolks reach your desired hardness.
- While the eggs-in-a-hole are cooking, prepare the sage brown butter. Melt the butter in a small saucepan, add the sage and lemon zest and let it simmer for 2 to 3 minutes.
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- Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
- Crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs (Note: If you think you can carefully crack the eggs into the acorn squash, you can skip using the measuring cup, although I find it's easiest to use a measuring cup).
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