Acorn Squash and Eggs Breakfast

Acorn Squash and Eggs Breakfast


  • 1 large acorn squash
  • 1 tbsp olive oil
  • Pink Himalayan Sea Salt to taste
  • ¼ tsp crushed red pepper
  • 2 large eggs

Optional toppings:

  • 1 medium avocado cut into chunks
  • 2 slices bacon, cooked and crumbled
  • 1 tbsp nutritional yeast for cheesy flavor


  1. Preheat oven to 425°. Line a baking sheet with aluminum foil for easy clean up.
  2. Trim 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.
  3. Brush both sides of squash with oil, and place on baking sheet. Season with salt and crushed red pepper.
  4. Bake at 425° for 15 minutes or until squash is just fork tender.
  5. Remove baking sheet from oven. Crack an egg into the center of each acorn half. Return to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with one or all of the additional toppings. Enjoy warm.

Acorn Squash and Eggs Beast Mode by Dave Sherotski


Photo credit: Dave Sherotski