Monday, October 28, 2013

Eggs-in-a-Squash

+ Action!

A lot of great things happened today, and I am so grateful for every one of them. Just a quick recap: aced a midterm, ran my first 5k in about a year in under 24 minutes (we had a day off from practice), did a squats circuit, participated in my first Twitter chat (Fitfluential and Kellogg's!), and baked a chocolate version of my Energy Bars! We also had a great discussion in my class tonight about taking action, and I think that this is one thing that holds true for me today, and most days: taking initiative is key! Seriously, if I want to get something done, I just need to make myself get in gear, and I always end up happy about it in retrospect.

One aspect in which I am really making progress is this blog! It is so motivating, almost addicting, to hear feedback from others on my work, some of which I share through Instagram and Facebook. My mission all along with this blog has been to share my ideas and creativity to make a positive impact, and I am so excited to be reaching out to more people every day, which makes me want to find new ways to take more action! In that spirit, one of my classic "I have leftovers what do I do" experiments from the weekend was pretty popular when I posted the results on Instagram and Twitter earlier, so I want to share the recipe with you tonight! Best of all, it's fun looking, nutritionally balanced, and really easy!

Eggs-in-a-Squash

Eggs in a Squash



Eggs-in-a-Squash

Ingredients
  • Bottom part of a Butternut Squash, cut into rings about 1/2 inch thick
  • As many eggs as you have rings
  • Salt, and herbs/spices (I used oregano and thyme)  
Directions
  1. Preheat oven to about 375 degrees
  2. Spray or grease a baking sheet with oil (I like to use olive)
  3. Place butternut squash rings on sheet, and sprinkle with salt and herbsEggs in a Squash
  4. Bake the butternut squash for about 15 minutes, or until the flesh starts to soften.
  5. Remove from oven, and crack an egg into each hole of the butternut squash.
  6. Bake for about another 10 minutes if you want the yolk to be almost set. If you prefer a runnier yolk, check at about 6-8 minutes and remove from the oven when the yolk reaches your desired consistency.
  7. Use a spatula to remove from the baking sheet and onto a plate to keep the dish intact.
  8. Enjoy, and dress it up by putting it on top of spinach, with guac (yeah I went there) or just by itself! Doesn't it look beautiful? :) 

As always, please remember to like and share!! Thanks for helping me spread the love :)

2 comments:

  1. This looks really yummy and it's so simple - I'm wondering why I've never thought of that! Thanks for this perfect breakfast idea, I love butternut squash :-)

    ReplyDelete
    Replies
    1. No problem, glad you liked it!! Let me know how it worked out for you if you try :-)

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