Breakfast Stuffed Delicata Squash

Breakfast Stuffed Delicata Squash are sweet roasted delicata squash boats stuffed with a savory and salty mix of eggs, bacon, garlic, and onion. Basically heaven.

Course Breakfast

Cuisine American, Gluten Free, Vegetarian

Keyword delicata squash

Prep Time 10

Cook Time 25

Total Time 35

Servings servigs

Calories 273kcal

Author Kelli Shallal MPH RD

Ingredients

2 delicata squash
2 piece of uncured bacon + 1 for garnish
6 eggs
½ teaspoon garlic salt with dried parsley or ¼ teaspoon garlic, ¼ teaspoon dried parsley, ⅛ teaspoon salt
⅛ teaspoon black pepper or a pinch
2 green onions sliced (extra for garnish)
1 tablespoon avocado oil your choice, I used the bacon fat from making the bacon
optional: cheese for topping
optional garnish - parsley

Instructions

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.)

Nutrition