Acorn Squash Egg In The Hole Recipe 55

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EGG BAKED IN ACORN SQUASH



Egg Baked in Acorn Squash image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

1 acorn squash
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 large eggs
1/4 cup crumbled queso fresco
2 tablespoons minced fresh cilantro
Hot sauce, if desired

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Thoroughly wash and dry the acorn squash. Use a sharp knife to make a few slits in the squash. Microwave for 2 minutes, then let stand until cool to the touch. Slice off the stem and bottom of the squash. Cut the squash into 4 slices, each about 1/2 to 3/4 inch thick. Remove the seeds with a spoon, creating a hole in each slice (you may need to scoop out a bit of the squash to create the hole). Put the squash slices on the prepared baking sheet.
  • In a small dish, mix the salt, chili powder and pepper. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small amount of seasoning for the eggs). Bake for 25 minutes.
  • Remove the squash from the oven and crack an egg into the hole of each slice. Sprinkle with the reserved salt mixture. Return to the oven and bake until the whites are set and the yolks are the desired doneness, about 10 minutes. Serve sprinkled with queso fresco, cilantro and hot sauce if desired.

ACORN SQUASH EGG-IN-THE-HOLE RECIPE - (5/5)



Acorn Squash Egg-in-the-Hole Recipe - (5/5) image

Provided by sz8jm9

Number Of Ingredients 8

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

Steps:

  • 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.

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  • Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.
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