Simple Acorn Squash And Egg Breakfast

1. 1

   Prepare acorn squash ahead of time and store in fridge:.

2. 2

   Preheat oven to 400u00b0F.

3. 3

   Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

4. 4

   Spray the inside of the squash with cooking spray, and add a dash of salt.

5. 5

   Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.

6. 6

   ACORN SQUASH AND EGG:.

7. 7

   Spread 1 tablespoon of maple syrup in each squash half. Beat eggs and add 1 egg to each squash half. Cover each half and place in microwave for 3-5 minutes depending on strength of microwave.

* Per serving · 4 servings · Values may vary.