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


  • 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


  • 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!


Calories: 163kcalSmartPoints (Freestyle: 5)

SmartPoints (Freestyle: 5)