Ingredients
1/2 of 1 acorn squash
1 Tbsp dry minced onions
1 tsp black pepper
1 tsp salt
1 C baby spinach
1 Tbsp minced garlic
1 egg
1/2 C shredded Parmesan cheese
Directions
- Preheat oven to 425.
- Scoop seeds out of acorn squash.
- Place face down on baking sheet. Add 1/4 inch of water to baking sheet.
- Bake for 20 minutes.
- After 20 minutes, remove squash from oven and discard water.
- Sprinkle dry minced onions, salt, and pepper onto the fleshy inside of the squash.
- Stuff spinach into the squash.
- Spread minced garlic over top of spinach.
- Crack egg on top of the spinach.
- Sprinkle Parmesan cheese over top of spinach and egg.
- Bake for an additional 20 minutes. Cheese should be slightly toasted and egg should be cooked through when squash is done.
- I don't like to be a jerk and take up the toaster oven for 40 minutes so cooked this squash at home for 20 minutes the night before. All I had to do at work were steps 6 -11. If you want to do that, just pre cook for 20 minutes. Flesh should be slightly soft but not mushy. Stuff it and cook an additional 20 minutes the next day.
- You can stuff these acorn squash with whatever you like! I've heard about people using apples, raisins, sausage- all kinds of stuff. If you come across a particularly good combination please share with me via email.
Wonder machine. My work lunches would be so boring with you. |
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