Sometimes we simply have to face things head on as painful as it might be… Spring might just not be that into us… We’ve swiped right, texted, left messages and might have had one too many Pinot Grigio’s discussing it with our girlfriends and now we’re in the acceptance phase: we have to wait, patiently, and let it come in its’ own time when it’s good and ready. Until then we’re going to hold on to our wool socks and hunker down with these Baked Acorn Squash & Eggs. Roasting brings out that lovely buttery taste of the acorn squash and they pack a bit of cozy heat with a mix of chili garlic sauce and Marroccan Ras El Hanout Seasoning which we feel is just the ticket for this in-between weather we’re having at the moment. Have it as a healthy breakfast or serve with some brown rice and a salad for a lunch (maybe that ladies lunch where you can gossip about what a tease that Spring is being?).
1 acorn squash
2 tsp chili garlic sauce
2 tsp extra virgin olive oil
1/2 tsp coarse salt plus more for garnish
1/2 tsp Maroccan Seasoning Ras El Hanout
4 to 5 eggs, depending on how large your acorn squash is and how many slices you can get out of it.
freshly ground pepper
2 tbsp chopped parsley or cilantro
Preheat oven to 375 F (190 C). Mix the chili garlic sauce, olive oil, salt and Maroccan seasoning together in a small bowl to make a paste. Set aside. Wash the acorn squash. With a large, sharp knife cut a small slice off each end. Then cut the rest of the squash into 3/4 inch (2 cm) slices. you should get 4-5 slices out of it. Scrape out seeds of each slice carefully. Spray a sheet pan lightly with cooking spray. Using a basting brush, brush the paste generously on both sides of each slice of squash until it’s all used up. Place the slices on the baking sheet and bake for 30 minutes or until soft. Leaving the oven on, turn it up to 400 F (200 C). Remove the sheet pan from the oven. Gently crack an egg into the middle of each squash slice. Return to the oven and bake for another 10 minutes or until the eggs are set. Remove from oven, garnish with the chopped parsley or cilantro, a few grinds of freshly ground pepper, another sprinkling of coarse sea salt and serve.