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Egg in an Acorn Squash Hole

Sage and Maple Roasted Chickpeas

Broccoli Mac n’ Cheese

Roasted Cinnamon Apples And Sweet Potatoes

1 pot Gnocchi with Arugula Mushrooms and Pesto

1 Sheet Pan Acorn Squash and Chicken Thighs

Pork Chili

Primal Kitchen Amped Up Stirfry

Plant Based Round Up

Sage and Maple Roasted Chickpeas

Broccoli Mac n’ Cheese

Roasted Cinnamon Apples And Sweet Potatoes

1 pot Gnocchi with Arugula Mushrooms and Pesto

1 Sheet Pan Acorn Squash and Chicken Thighs

Pork Chili

Primal Kitchen Amped Up Stirfry

Plant Based Round Up

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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