Acorn Squash Bowls with Eggs

I am always trying to come up with new ways to have eggs for breakfast!  I had a  lovely little orange acorn squash in my veggie basket on the counter and decided to make Acorn Squash Bowls with Eggs… a fun change.

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

1. Preheat the oven to 350°F.
2. Wash the squash and then cut it in half crosswise.
3. Scoop out the seeds and then cut a bit off the outside of each squash half so they will sit securely on a plate.
4. Microwave the squash till soft, about 6 minutes.
5. Place the pieces of squash, cut side up, on a baking sheet.
6. Place a thin slice of deli ham in each ‘bowl’ and then crack an egg on top.
7. 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.
8. Remove to serving plates and sprinkle with salt and pepper to taste.

Per serving.
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?