ACORN SQUASH EGG-IN-THE-HOLE RECIPE - (5/5)

Acorn Squash Egg-in-the-Hole Recipe - (5/5) image

Provided by sz8jm9

Number Of Ingredients 8

Previous Next

1 large (about 4-inch) acorn squash
2 teaspoons olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
Cooking Spray
4 large eggs
1/2 teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled

Steps:

Preheat oven to 425°F. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425°F for 15 minutes or until squash is just fork tender. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350°F and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.