eggs in carnival squash rings
Prep Time: 10 minutes
Cook Time: 35 minutes
**1 carnival or acorn squash
1 tbsp. olive oil
** 4 slices of bacon (one for each ring)
crushed red pepper
**a couple thyme twigs
Salt to taste
Preheat your oven to 425°F.
Cut off both ends of the squash and discard. Cut the remaining middle part of the squash into 4 1-inch thick slices and scoop out the seeds.
Brush both sides of the squash with olive oil, sprinkle with salt and place the squash on a baking sheet in the oven and roast for about 15 minutes.
After 15 minutes, remove the squash from the oven, crack an egg in the middle of each ring. Sprinkle over the squash rings with a bit of the crushed red pepper, oregano, and thyme. Lower the oven heat to 350°F and bake the squash rings for an additional 10 minutes.
While the eggs are baking cook your bacon until crispy.
Remove the eggs from the oven after 10 minutes, crumble one slice of bacon over the top of each ring, sprinkle with additional oregano and thyme if you would like.
Nutrition (per serving)
173 calories; 10 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 9 g protein; 39 mcg folate; 172 mg cholesterol; 0 g sugars; 91 IU vitamin A; 12 mg vitamin C; 61 mg calcium; 2 mg iron; 200 mg sodium; 475 mg potassium
Recipe from www.yummygoggle.com