Acorn Squash Egg-in-the-Hole
We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible.
SERVES 4 (serving size: 1 squash slice and 1 egg)
CALORIES 157; FAT 8.8g (sat 2.5g, mono 4.2g, poly 1.4g); PROTEIN 9g; CARB 12g; FIBER 2g; CHOL 190mg; IRON 2mg; SODIUM 347mg; CALC 65mg
- 1 large (about 4-inch) acorn squash
- 2 teaspoons olive oil
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper
- Cooking Spray
- 4 large eggs
- 1/2 teaspoon fresh thyme leaves
- 2 slices bacon, cooked and crumbled
Preparation time 8mins
Cooking time 35mins
Adapted from simmerandboil.cookinglight.com
Preheat oven to 425°F.
Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.
Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425°F for 15 minutes or until squash is just fork tender.
Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350°F and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.