Baked eggs in acorn squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: uncooked acorn squash - 2 small halved lengthwise, seeds removed
2 sprays cooking spray
kosher salt (or regular) and pepper to taste
1/4 t dried oregano
4 large eggs
1/2 c roasted red peppers, diced (packed in water)
crumbled feta cheese(or mozazarella) 1/4 c
1 t fresh minced dill (or dried)
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Directions: |
Directions:1. preheat oven to 425. Line a baking sheet with parchment paper.
2. Cut a thin slice off the bottom of each squash half so it sits flat. Place squash halves, cut side up, on prepared pan and coat with cooking spray; sprinke with salt and pepper and oregano. Roast until squash are just tender and a paring knife can pierce flesh can pierce flesh without much resistance, about 25 minutes.
3. Sprinkle squash halves with more salt and pepper (optional); crack an egg into each one. Evenly divide peppers over top.
4. Return squash to oven; bake until eggs are set to your liking (15 minutes for runny yolk or 20-25 minutes for firm). Sprinnkle each with 1 T cheese and some dill. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 -60 minutes |
Personal
Notes: |
Personal
Notes: These keep well in the fridge for 3-4 days. To reheat, just peel the outside of the squash and cut everything else up in pieces. Reheat in the microwave. This is a great and very filling brunch, and only 3-4 WW points!
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