sections

Squash with Egg and Bacon Stuffed Acorns


This delicious and nutritious breakfast squash will impress your morning guests.

Prep Time15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Course: Breakfast

American Cuisine

Keyword: Budget-Friendly, dairy-free, Diabetic-Friendly, Gluten-Free, Low-Carb

Servings: 4 people

Calories: 163kcal

Ingredients

  • One large acorn squash (approximately 4 inches)
  • One tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Four eggs large
  • 1/4 teaspoon dried thyme leaf
  • Two slices of turkey bacon, cooked and crumbled

Instructions

  • Pre-heat oven to 425. Set aside a large baking sheet on parchment paper.
  • Please take off the ends of the squash and throw them away. The squash should be cut in half widthwise. Take out the seeds from each one.
  • Season the squash rings with olive oils on both sides. Bake for 15 minutes, or until tender, on the baking sheet.
  • Turn off the oven and lower the oven temperature to 350 degrees. Bake for 12 minutes or until eggs are cooked. Sprinkle with bacon and thyme. Enjoy!

Nutrition

Calories: 163kcalSmartPoints (Freestyle: 5)

SmartPoints (Freestyle: 5)