Egg Acorn Squash
The fall feelings continue in the Sparkle kitchen with Egg Acorn Squash.
Ingredients
- 2 acorn squash
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 5-6 dates, pitted
- 1/4 cup walnuts
- 1/4 tsp. cinnamon
- 2 Tbsp. olive oil
- 6 eggs
- 1 tsp. freshly chopped parsley
- Maple syrup for topping
Instructions
- Preheat oven to 375°.
- Slice each squash crosswise until you have six 3/4-inch slices. Remove seeds to make a hole in each slice and place on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper. Bake for 20 minutes.
- While the squash is cooking, pulse dates, walnuts and cinnamon in a food processor. Remove squash from oven and crack an egg into each hole. Sprinkle with walnut mixture and return to oven for 8 to 10 minutes. Garnish with parsley and serve with syrup.
