Simple Acorn Squash And Egg Breakfast – a delicious recipe with acorn, canola oil cooking spray, salt, maple syrup, cinnamon, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Prepare acorn squash ahead of time and store in fridge:.
2
Preheat oven to 400u00b0F.
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
Spray the inside of the squash with cooking spray, and add a dash of salt.
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
ACORN SQUASH AND EGG:.
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.
122
kcal
Calories
5
g
Fat
13
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 acorn squash, canola oil cooking spray, 1 dash salt, 2 tablespoons maple syrup, and more.
Yes, Simple Acorn Squash And Egg Breakfast falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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