Rise & Shine & Squash
Do you ever just feel like you’ve “done it all” with squash?
Every way there’s squash to be had, you’ve had it. Right side up and roasted, face down, steamed, smashed, delicately whipped and topped with something sweet. You and squash have been through long winters and happy holidays, but the desire isn’t there anymore and the squash you once loved is looking a little lackluster these days.
It’s time to turn up the heat.
Spice it up.
Put a little something more than butter on it.
Go Go Gadget Granola
That’s right, folks—more granola! Why? Because it’s easy and it’s delicious.
SO we are amping up those dull squash rings with a ginger-spiced pecan crumble and we get to skip opening 7 different spice containers, melting butter, crumbling, mixing, and all other things that you normally do to make roasted squash with a ginger-spiced crumble. Instead, we are ripping open a bag of Lolli’s Low Carb Gingerbread Spice Granola and crumbling it on top. You could fill it, too. Or encrust it. Just know there are options.
OR!!!!
IF you want to take this squash party a step further, which I hope you do, put an egg in the middle. Now you have a frickin healthy breakfast that not only includes a seasonal vegetable but a ton of protein, too. Not to mention the whole thing is low carb and keto friendly!
NOTE: There is a trick to making your eggs look perfect and I’m going to share in the steps below 👇👇👇 so scroll slowly.
Baked Egg Squash Rings with Ginger Spiced Granola {GF & Low Carb}
It’s an egg-in-a-hole, minus the bread, plus ginger granola and equalling one
super delish and totally impressive breakfast.
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First: Gently oil and season the squash
This is to make sure it doesn’t get dry and gross before you egg & granola it.
I like a little Olive Oil and Cinnamon mixture with a pastry brush.
Second: Get some low carb granola
Because that’s what we are smashing up and sprinkling on top.
Also: Some of your slices won’t have a hole.
This is unavoidable due to mother nature and whatnot.
Season those and top with granola for the people who don’t like eggs.
EGG TIP! Finally, right?
Crack your egg into a fine mesh strainer
Allow some of the excess white to strain through into a separate bowl.
Gently pour your strained egg into your hole of choice.
Now you have an egg that will be all perfect whites and
zero weird edges!
Plus it allows the top to be that perfect yellow.
And don’t forget the easiest and tastiest part which is the granola crumble.
Pin It! 📌
And grab your Low Carb Granola
Baked Eggs n' Squash with Ginger Spiced Granola {GF & Low Carb}
Suuuuper simple Egg-in-a-hole but with squash and topped with sweet and spicy granola!
Ingredients
- 2 Acorn Squash, halved seeded and cut into 1 in rings
- 3 tbsp Olive Oil
- 1 tbsp Ground Cinnamon
- 1/2 cup Gingerbread Spice Granola
- 4-6 Large Eggs, depending on how many squash rings you have
Instructions
- Heat oven to 375.
- Halve the squash, remove seeds, and slice into 1-inch rounds.
- Add the ground cinnamon to the olive oil and gently brush onto each side of the cut squash.
- Arrange on a baking sheet and roast for 15 minutes to soften, then remove from oven.
- Crack an egg into each hole *see steps above for tips) and place back in the oven until eggs are desired doneness.
- Top with crumbled granola. Serve hot.
It’s almost too easy, right? But that’s what I love about it.
Cookies are coming next week because #santa
I want to know exactly how long you cooked the eggs in the photo. My oven doesn’t have a window and the eggs always end up too dry.
I have to say, it’s never the same! I used to have the same problem so I sit by the oven and peek (opening it is ok) until the whites look set.
If your pan is still hot from the squash they cook faster. If it’s cooled by the time you strain your eggs it takes a few minutes longer. I would check them after five minutes to get an idea of how quickly they are setting up!
I wouldn’t have thought it by the sound of it but they look really good 🙂
It’s funny how some things *sound* weird but are acutally so perfect. Kind of like when the syrup from your pancakes gets on your sausage (or veggie sausage in my case) 🙂
I’ve not tried syrup and sausage… Hmm…
It’s a classic! Try it. The ultimate sweet and savory
I think I will. I’ll let you know what I think 😀