Ingredients:

1 large acorn squash

Olive oil

Sea salt

4 large eggs

2 slices uncured turkey bacon, cooked and crumbled

Sriracha or hot sauce, to taste, for serving

Directions:

Preheat the oven to 425°F.

Chop the tip and tail off and slice remaining squash into four 1/2–3/4-inch thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.

Remove squash from oven and lower temperature to 350°F.

Crack one egg into a measuring cup with a lip. Pour the egg into one of the squash rounds. Repeat with the remaining eggs (Note: If you think you can carefully crack the eggs into the acorn squash, skip the measuring cup.)

Place in the oven and bake for 12–15 minutes, or until the egg whites are set.

Recipe adapted from My Fitness Pal