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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 1 acorn squash
- canola oil cooking spray
- 1 dash salt
- 2 tablespoons maple syrup
- 1 tablespoon cinnamon
- 2 eggs
Method
- Prepare acorn squash ahead of time and store in fridge:.
- Preheat oven to 400°F.
- Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
- Spray the inside of the squash with cooking spray, and add a dash of salt.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.
- ACORN SQUASH AND EGG:.
- Spread 1 tablespoon of maple syrup in each squash half. Beat eggs and add 1 egg to each squash half. Cover each half and place in microwave for 3-5 minutes depending on strength of microwave.
