They turned out so well, I just had to share! If you don’t have ham or don’t eat it, don’t let that deter you… just crack your eggs directly into the squash ‘bowls’. A few herbs or crumbled bacon pieces would add some lovely flavor, too.
Acorn Squash Bowls for Eggs
Makes 2 servings
- 1 small acorn squash
- 2 thin slices of deli ham
- 2 eggs
- Salt and pepper to taste
- Preheat the oven to 350°F.
- Wash the squash and then cut it in half crosswise.
- Scoop out the seeds and then cut a bit off the outside of each squash half so they will sit securely on a plate.
- Microwave the squash till soft, about 6 minutes.
- Place the pieces of squash, cut side up, on a baking sheet.
- Place a thin slice of deli ham in each ‘bowl’ and then crack an egg on top.
- Bake for 25 minutes for a slightly soft yolk. Alter the amount of cooking time (a couple of minutes more or less) based on the firmness of yolk you prefer.
- Remove to serving plates and sprinkle with salt and pepper to taste.
Weight Watchers P+ = 4.
Calories 165; Protein 12g; Carbohydrate 17g; Fat 6g; Fibre 5g.
Wash and cut the squash, then scoop out the seeds.
Place a slice of deli ham and an egg into each ‘bowl’.
I like a soft yolk so baked them for 25 minutes… adjust to your personal taste.
The sweet squash really complements the flavors of the ham and eggs.
Are you a squash fan too?