Acorn Squash Egg-in-the-Hole

By sz8jm9

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

Ingredients

• 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

Step 1

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.