Roasted Acorn Squash and Egg Bake
Prep 20 min · Cook 30 min · Serves 4 · easy
A nourishing and satisfying paleo breakfast featuring roasted acorn squash, eggs, and seasonal winter vegetables.
Ingredients
- 2 medium acorn squash, halved and seeded
- 8 eggs
- 2 cups spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon thyme, fresh, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Place the acorn squash halves cut-side up on a baking sheet. Roast for 20-25 minutes, or until tender.
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