Egg in an Acorn Squash Hole

Banana Nut Overnight Oats

Fitting Canned Foods into a Heart Healthy Diet

Salted Dark Chocolate Popcorn

Savory Breakfast Bowl

No-Bake Walnut, Cocoa, Cherry Bars

Living a Heart Healthy Lifestyle

Dietitian Wine Pairings

Shrimp Pasta for Two

Banana Nut Overnight Oats

Fitting Canned Foods into a Heart Healthy Diet

Salted Dark Chocolate Popcorn

Savory Breakfast Bowl

No-Bake Walnut, Cocoa, Cherry Bars

Living a Heart Healthy Lifestyle

Dietitian Wine Pairings

Shrimp Pasta for Two

As a dietitian I am always looking for fun and easy ways to get people to eat more veggies. This delicious fall squash varietal is cost effective (because it’s in season), easy to prepare (you can eat the skins), and delicious! Try this out to kick off your thanksgiving break or your next brunch.

Ingredients:

1 Acorn Squash

6 Eggs

Pepper

Garlic

Paprika

Directions:

Pre-heat oven to 400 degrees.

Wash acorn squash.

Cut rings about ½ – 1” thick and spoon out seeds (about 6 rings).

Place squash rings on a baking sheet lined with parchment paper.

Spray squash with avocado oil and season with pepper, garlic, and paprika to taste.

Bake for 15 minutes.

Remove from oven and crack egg in each squash ring. Place back in oven for 5-7 minutes.

Serves 6

Nutrition: Calories 90, Carbohydrates 5g, Fiber 0.5g, Sugar 0.5g, Fat 4.8g, Cholesterol 186mg, Protein 6.5g,  Sodium 72mg

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