Nutrient-rich squash replaces toast in this seasonal twist on a classic from The Roasted Root. Crumbled bacon adds a smoky flavor without many additional calories, but a spoonful of salsa is a convenient meat-free alternative.
- 1 large acorn squash
- Olive oil
- Sea salt
- 4 large eggs
- 2 slices bacon, cooked and crumbled
- Sriracha or hot sauce, to taste, for serving
Preheat the oven to 425°F.
Chop the tip and tail off and slice remaining squash into four 1/2–3/4-inch 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.
Remove squash from oven and lower temperature to 350°F.
Crack one egg into a measuring cup with a lip. Pour the egg into one of the squash rounds. Repeat with the remaining eggs (Note: If you think you can carefully crack the eggs into the acorn squash, skip the measuring cup.)
Place in the oven and bake for 12–15 minutes, or until the egg whites are set.
Serve with cooked, crumbled bacon, sriracha (or hot sauce of your choice), and any additional toppings.
Serves: 2 | Serving Size: 1/2 squash, 2 eggs each
Per serving: Calories: 339; Total Fat: 20g; Saturated Fat: 5g; Monounsaturated Fat: 10g; Cholesterol: 380mg; Sodium: 469mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 3g; Protein: 17g
Nutrition Bonus: Potassium: 926mg; Iron: 19%; Vitamin A: 27%; Vitamin C: 40%; Calcium: 13%