Delicata Squash Egg Bake
Preheat oven to 400F. Cut in half length ways, then cut width ways into 1/2 inch wedges. Toss wedges with oil, then spread on a parchment paper and sprinkle with garlic salt. Roast for 20-25 minutes or until tender.
Whisk egg, egg whites, garlic, and turmeric seasoning. Grease a 9 x 13 glass casserole dish. When squash is done roasting spread, turn down to 375F and spread out over the bottom the casserole dish. Pour egg mixture over squash wedges. Crumble goat cheese evenly over the mixture.
Bake at 375F for 30-35 minutes until fully set.
Calories: 144kcal | Carbohydrates: 7g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 254mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1780IU | Vitamin C: 9.3mg | Calcium: 51mg | Iron: 2.1mg