During fall I love incorporating as many seasonal vegetables into my meals that I can and squash is definitely my favorite to use. After coming across Cooking Light’s Acorn Squash Egg-in-the-Hole recipe I knew I had to recreate it for myself. I loaded mine up with fresh vegetables, bacon, and of course a healthy dose of Sriracha for some heat. Not only do they look beautiful once plated, but they’re the perfect serving size for a light, yet filling meal to start the day!
(makes 3-4 servings)
1 large acorn squash
2 Tbs of olive oil
2 strips of bacon
2 Tbs finely diced red onion
2 Tbs diced red bell pepper
2 Tbs finely chopped spinach
Salt and pepper to taste
Hot sauce (optional)
Grease a large baking sheet with olive oil and preheat the oven to 425 degrees F.
Cut the ends off of the squash and slice the rest of it into 1/2 inch thick rings. Scoop out the seeds and inner part of the rings and discard. Lightly coat each side of the rings with olive oil and place on prepared baking sheet. Place in the oven to bake for 15 minutes or until easily pierced with a fork.
While waiting on the squash, cook bacon in a large skillet over medium heat. Cook until crisp and then transfer to a paper towel lined plate to cool. Once cooled, break into small chunks and set aside.
When squash is finished cooking, remove from the oven and let pan cool for 5 minutes. Lower oven temperature to 350 degrees F. Carefully crack an egg into each squash ring, top with red onion, pepper, spinach, crumbled bacon, salt, and pepper.
Place in the oven to bake for another 10-12 minutes or until eggs are set up.
One thing you’ll notice is that if your squash rings are cut unevenly or if your baking sheet is a little warped, some of the egg white will leak out.
If you want to make sure no egg is wasted you could create individual foil ‘trays’ underneath each squash ring so if any egg white runs out it will stay contained. Use a spatula to carefully transfer them to plates, top with hot sauce, and serve!