Acorn Squash Egg-in-a-Hole (Low-carb and Gluten-free!)

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Happy New Year! There is nothing like starting the new year off with a healthy breakfast, and I have just the thing for you! A low-carb, gluten-free veggie and protein pairing that is sure to impress any New Year’s guests! Often egg-in-a-hole is made with some sort of bread, toast, French toast, etc., but using acorn squash instead of bread is a great way to add some vitamins and fiber to your breakfast. Plus, the shape of the squash is absolutely perfect for this, with a perfect egg-sized middle and pretty fluted-looking edges. It is also incredibly easy to make!

This breakfast treat provides a healthy dose of vitamins A and C, with 56 calories, 15 carbs, and 2 grams of fiber in the squash alone. The egg adds another 6 grams of protein, so put that all together, and you have a satisfying and nutritious meal!

To start, cut your squash horizontally into slices.

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Spray a large pan with coconut oil or cooking spray, and lay the squash rings in the pan. Cover and cook over medium heat, about 10-15 minutes, depending on how thickly you cut the squash, flipping once halfway through. You want it to look something like this:

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Then place one egg in the center of each squash ring, and let it cook a few minutes longer, depending on how runny you like your yolks:

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I like mine pretty well done, so they look like this when they are ready to be broiled with cheese:

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Then grate parmesan cheese over the top of each and place under the broiler for an addition 2-3 minutes, or until the cheese starts to brown.

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Serve with some fresh fruit, and enjoy!

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Acorn Squash Egg-in-a-Hole

Ingredients
1 acorn squash
2 fresh eggs
1/4 c. freshly grated parmesan cheese
Fresh fruit of choice

Instructions:

  • Start by cutting the acorn squash horizontally, then cleaning the inside seeds from each ring.
  • Place each ring in a prepared sauté pan over medium heat, then cover and let cook roughly 5 minutes on each side, until a fork passes through the flesh easily.
  • Crack an egg in a small bowl to ensure you don’t get any shell pieces in your breakfast, then slide the egg into the middle of the squash and let it cook a few more minutes; the cooking time will depend on how well done you like your eggs.  You can gently press a spatula against the yolk to gauge doneness.
  • Top with grated parmesan, then place under the broiler, on high, for 2-3 minutes, until brown and crispy on top.
  • Remove from the oven and serve with fresh fruit.

 

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