This acorn squash egg-in-a-hole is made with just three healthy ingredients and makes for a festive fall breakfast or an easy breakfast-for-dinner meal.
Sure, stuffed acorn squash recipes are pretty, but acorn squash egg-in-a-holes are a festive surprise.
Why I love this simple egg dish:
I’ve served these for breakfast with feta cheese and a drizzle of hot sauce as well as alongside a salad for a light dinner — which we all can use more of during the holidays!
Ingredient alternatives for making acorn squash egg-in-a-hole
To make it even easier to cut (and cook a bit faster), I recommend piercing the acorn squash a few times with a form and then microwaving it for 2 minutes.
Next, use a sharp knife to remove the stem and bottom of the squash. Cut the squash in half horizontally, and then each half in half one more time to end up with 4 equal slices.
Using a spoon, remove the seeds and scoop out the center to make holes in the center of each slice. Place on a baking sheet with parchment paper.
Before placing in the oven, I use a basting brush to cover the tops of each slice with avocado oil. I also find that with the brush I don’t always need the full 2 tablespoons of oil.
Sprinkle salt and pepper over the rings and then bake for 25-30 minutes until they rings are soft and starting to brown.
Next, remove the baking sheet from the oven and carefully crack one egg into the center of each squash.
To prevent any shells getting in, I find cracking the egg into a measuring cup first and then pouring it into the hole helps, plus it makes it easier to get the egg where you want it to go.
Sprinkle each egg with cajun seasoning. Return to oven and cook 8-10 minutes or until whites are just set and the yolk is still runny. Make sure to keep a close eye at the 8 minute mark as the eggs will quickly go from too runny to too hard.
After baking, I added a sprinkle of feta cheese and hot sauce.
For a low calorie, low carb breakfast you can make the holes a little bigger and crack two eggs into the center.
However, for a more balanced breakfast, I recommend adding a side of fruit and a few slices of avocado. Or if serving for lunch or dinner, a green salad with season fruit pairs nicely.
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