Nutrient-rich squash replaces toast on this seasonal twist on a basic from The Roasted Root. Crumbled bacon provides a smoky taste with out many further energy, however a spoonful of salsa is a handy meat-free different.
- 1 giant acorn squash
- Olive oil
- Sea salt
- Four giant eggs
- 2 slices bacon, cooked and crumbled
- Sriracha or scorching sauce, to style, for serving
Preheat the oven to 425°F.
Chop the tip and tail off and slice remaining squash into 4 half of–three/Four-inch thick rounds. Scoop the seeds and innards out of every spherical and discard. Calmly coat either side of every spherical with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or till tender when poked with a fork.
Take away squash from oven and decrease temperature to 350°F.
Crack one egg right into a measuring cup with a lip. Pour the egg into one of many squash rounds. Repeat with the remaining eggs (Observe: In the event you assume you’ll be able to rigorously crack the eggs into the acorn squash, skip the measuring cup.)
Place within the oven and bake for 12–15 minutes, or till the egg whites are set.
Serve with cooked, crumbled bacon, sriracha (or scorching sauce of your alternative), and any further toppings.
Serves: 2 | Serving Measurement: half of squash, 2 eggs every
Per serving: Energy: 339; Whole Fats: 20g; Saturated Fats: 5g; Monounsaturated Fats: 10g; Ldl cholesterol: 380mg; Sodium: 469mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 3g; Protein: 17g
Diet Bonus: Potassium: 926mg; Iron: 19%; Vitamin A: 27%; Vitamin C: 40%; Calcium: 13%
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