PREP TIME: 10 minutes
TOTAL TIME: 30 minutes
Use acorn squash for a healthful approach to the classic egg-in-the-hole!
INGREDIENTS
- 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
DIRECTIONS
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Preheat the oven to 425 degrees F.
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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.
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Remove squash from oven and lower the oven temperature to 350 degrees F.
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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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Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.
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Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.