Breakfast Stuffed Delicata Squash

• Meat

  • 2 piece Bacon + 1, uncured

• Produce

  • 2 Delicata squash
  • 1/2 tsp Garlic salt with dried parsley
  • 2 Green onions
  • 1 Optional garnish - parsley

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/8 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Cooking oil

Found on hungryhobby.net

Description

Directions

• Preheat oven to 350F.  
• Wash the outside of your squash and then dry.  Cut in half length ways.  Place the squash cut-side down on a greased pan.  Bake for 20-25 minutes or until squash is tender.  
• While squash is cooking whisk the eggs, onions, and seasonings in a medium bowl.  Add eggs to a large non-stick skillet with cooking fat, crumble in bacon and scramble the eggs.  (For a fluffy texture, I add 1 tablespoon of water to the eggs before whisking them and I use a silicone spatula.)
• When squash is done roasting, remove from oven, flip them over and fill the centers with eggs (Diving equally among the four halves). Garnish with additional bacon crumbles, green onions and dried parsley!  Optional (top with cheese, as I did in this Instagram post.)