These Thai acorn squash rings create the perfect hole that was meant to be filled with an incredible, edible egg! This recipe is a great way to get more protein in the morning but is also hardy enough to use as a quick and easy dinner recipe! The Thai sauce is optional, these rings are great just seasoned with a little salt, pepper, and olive oil!
Prep Time: 10 mins Cook Time: 30 mins Total: 1 hour Serves: 2
1 acorn squash
2 Tbsp olive oil
1 green onion, sliced thin
Thai Peanut Sauce:
2 Tbsp Peanut Butter
1 tsp Sriracha
Pinch brown sugar (optional)
2-4 Tbsp warm water
1. Preheat oven to 375⁰F
2. To make squash easier to slice, poke holes in the skin of your squash with a fork and microwave for 5 minutes
3. Allow to cool slightly then slice into 4 thin rings. Toss rings in olive oil and place on a baking sheet.
4. Bake for 15 minutes or until softened. Remove from oven and crack an egg into the center of each ring. Top with mushroom slices and return to oven.
5. Reduce heat to 250⁰F to more evenly cook the egg. Remove from oven once whites are set and yolk is set to your liking (I left mine slightly runny).
6. Top with green onions and Thai Peanut Sauce if desired
1. In small bowl mix first three ingredients, sweeten to taste.
2. Add warm water 1 Tablespoon at a time until you reach the desired consistency.