Egg and Bacon Stuffed Acorn Squash
Impress your morning guests with this appetizing and nutritious stuffed breakfast squash.
Servings: 4 people
Calories: 163kcal
Ingredients
- 1 acorn squash large (about 4 inch)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 eggs large
- 1/4 teaspoon dried thyme leaves
- 2 slices turkey bacon cooked and crumbled
Instructions
- Preheat oven to 425. Line a large baking sheet with parchment paper and set aside.
- Trim off the ends of the squash and discard. Slice the squash width-wise into 4 equal round slices. Remove the seeds from the center of each.
- Brush both sides of the squash rings with olive oil and season with salt and pepper. Place on the prepared baking sheet and bake for 15 minutes or until tender.
- Remove from the oven and reduce the oven temperature to 350. Crack an egg into the center of each acorn slice and bake for 12 minutes or until eggs are cooked. Sprinkle with thyme and bacon. Serve and enjoy!
Nutrition
Serving: 1stuffed squash | Calories: 163kcal | Carbohydrates: 12g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 193mg | Sodium: 279mg | Fiber: 2g |
| SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5
SmartPoints (Freestyle): 5