Acorn Squash Egg-in-the-Hole

The very last page of my Cooking Light December 2014 held this gem -- you actually feel good about it plus it is a fun presentation. I took a picture of how I cooked it on a stone WITH AN EDGE -bacon simultaneously.  Also it took about 25 minutes for the squash on the first step!

We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible.

Hands-on: 8 min.       Total: 35 min.

1 large (about 4-inch) acorn squash
2 teaspoons olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper
Cooking Spray
4 large eggs
1/2 teaspoon fresh thyme leaves
2 slices bacon, cooked and crumbled

1. Preheat oven to 425°.

2. Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

3. Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

4. Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

SERVES 4 (serving size: 1 squash slice and 1 egg)
CALORIES 157; FAT 8.8g (sat 2.5g, mono 4.2g, poly 1.4g); PROTEIN 9g; CARB 12g; FIBER 2g; CHOL 190mg; IRON 2mg; SODIUM 347mg; CALC 65mg