Here is a healthy baked breakfast that not only looks elegant but is easy to do! You get two stuffed acorn rings per serving and each ring is only 133 calories!
Note: Take care that your acorn rings are sliced straight. They need to be able to lie completely flat on the baking sheet so egg doesn't seep through the bottom. If it does seep through, though, it's really not a big deal.
Serves 3: 1 serving = 2 rings
265 calories per serving
- 1 tbsp extra-virgin olive oil
- 1/2 c onion, minced
- 1 large clove garlic, minced
- 1 medium acorn squash
- 1 tbsp butter, melted
- 3 large eggs
- Optional: 1 jalapeno pepper, seeded and finely minced
- 1/4 c frozen chopped spinach, thawed and drained
- 1/4 c pepper jack cheese, shredded
- 1/4 tsp ground cinnamon
- 1/4 c tomatoes, diced
- 1 tbsp fresh basil, chiffonade, for garnish
- Salt, to taste
- Pepper, to taste
Preheat the oven to 350 degrees.
Heat the olive oil in skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute longer. Set aside.
Meanwhile, prepare the squash. Slice the squash into 1/2-inch rings. Using a sharp knife, cut a circle in the center around the seeds and pulp. Discard the the seeds and pulp. Lightly brush some of the melted butter on top of the squash rings. You should have a total of 6 rings.
Bake on a lightly greased baking sheet for 15 minutes.
Meanwhile, in a medium bowl, combine the cooked onion, eggs, jalapeno, spinach, pepper jack and cinnamon. Remove the squash rings from the oven. Scoop about 1/4 cup of the egg/spinach mixture into the center of each ring.
Bake for an additional 10 minutes.
Remove the baked squash rings from the baking sheet carefully with a spatula. Season with salt and pepper, to taste. Garnish with tomatoes and basil.