Acorn Squash Egg-In-The Hole

You guys, this breakfast is SO. GOOD. It's adapted from The Healthy Foodie and I never would have thought to combine eggs with acorn squash. Actually, I had never even used acorn squash before this recipe, which is a crime. I am a true fan of salty and sweet, so this was absolutely perfect.

Acorn Squash Egg-In-The-Hole

Servings: 1

Ingredients: 

• Spray coconut oil
• 1 small acorn squash
• 1 pitted date (1 SmartPoint)
• 2 eggs (4 SmartPoints, 0 SmartPoints on Freestyle)
• 1 tsp honey (1 SmartPoint)
• 1 tbsp crushed slivered almonds (1 SmartPoint)

Directions:

1. Preheat oven or toaster oven to 375 degrees 
2. Wash acorn squash and cut crosswise into 3-4 slices, with at least two of the slices being about 1 inch thick (you can either save the other pieces or roast them and eat on the side)
3. Remove the seeds and place squash on parchment paper on a tray
4. Sprinkle with salt and pepper and lightly coat with oil spray, then bake for 20 minutes
5. While that is baking, finely dice your date and crush your slivered almonds
6. Take the squash out of the oven/toaster oven and crack an egg in each hole
7. Sprinkle salt and pepper on the eggs, then top the slices with the date and almond crumble
8. Place back in the oven for 8-10 minutes or until how you prefer your eggs
9. Drizzle with honey

Obviously the honey (or maple syrup) is optional, and you could use walnuts instead of almonds. And yes, you can eat the acorn squash skin!