| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 acorn squash
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 large eggs
- 1/4 cup crumbled queso fresco
- 2 tablespoons minced fresh cilantro
- Hot sauce, if desired
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Thoroughly wash and dry the acorn squash. Use a sharp knife to make a few slits in the squash. Microwave for 2 minutes, then let stand until cool to the touch. Slice off the stem and bottom of the squash. Cut the squash into 4 slices, each about 1/2 to 3/4 inch thick. Remove the seeds with a spoon, creating a hole in each slice (you may need to scoop out a bit of the squash to create the hole). Put the squash slices on the prepared baking sheet.
- In a small dish, mix the salt, chili powder and pepper. Use a pastry brush to brush both sides of the squash slices with oil, then sprinkle with the salt mixture (reserve a small amount of seasoning for the eggs). Bake for 25 minutes.
- Remove the squash from the oven and crack an egg into the hole of each slice. Sprinkle with the reserved salt mixture. Return to the oven and bake until the whites are set and the yolks are the desired doneness, about 10 minutes. Serve sprinkled with queso fresco, cilantro and hot sauce if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 198 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 9 g |
| Cholesterol | 191 mg |
| Sodium | 377 mg |
Reviews
This is definitely 5* for taste and presentation. I took off one since even with microwaving the squash for 2 minutes found it difficult to cut. Wish Katie had done on the show… she shows the squash already cut. If I had someone to cut it or could buy that way would make this recipe often. Otherwise, a snowy day type of recipe.
Crowd pleaser. Beautiful presentation. Tasted great!
Fantastic- so simple yet so flavorful
Soooo good! Recipe is just perfect!
The recipe is delicious as written. I added cooked sausage prior to the egg and it added depth and flavor!
Deeee li cious!
Made this for a family brunch. Super successful. Watch the eggs carefully, I cooked mine a little too hard, but still yummy. 5 minutes was too long. Depends how hot your oven is. The one vegetarian in the group loved it, but so did everyone else. They look very fancy and impressive. Will make again.
I filled my cooked squash with wild rice mix. Topped it off with some leftover spicy, Pakistani style beef curry. SENSATIONAL!!!! I love doing a vegetable with my curries, but, am usually tired out from cooking the rice, curry, dal and samosas, and I don’t want to mess up another pot…and this was so easy and looked beautiful…just like Katie Lee.
Very easy healthy dinner. I used blue cheese because it’s what I had and what I like. The blue cheese tang was nice with the sweetness of the squash.
I loved this. Very easy and tasty. And I usually don’t like squash!