Squash has been sneaking it’s way into most of my meals lately, such a good hearty healthy fall staple.
These roasted and stuffed acorn squash rings are so simple to make and are a greatly well rounded meal. One ring is filled with an egg and two filled with sautéed quinoa + cauliflower rice, then topped with pesto, sprouts and arugula.
If you roast a whole squash and cook some quinoa over the weekend, then you can trow these together throughout the week so a fresh and easy quick breakfast (or or brunch lunch or dinner)
Serves: serves 1
- 3 acorn squash rings
- olive oil for roasting
- salt and pepper for seasoning
- ½ cup cauliflower rice
- ¼ cup cooked quinoa
- 2 tsp pesto
- pinch of sprouts
- ½ cup arugula
- 1 egg
- To cook the acorn squash, pre-heat the oven to 375 degrees. Cut the acorn squash horizontally & scoop out the filling to form rings. Drizzle in olive oil and sprinkle with salt + pepper. Cook for 35 minutes, flipping halfway through.
- To make the egg ring, heat some olive oil in a pan over medium heat. Add 1 acorn squash ring to the pan & crack the egg right into the hole. Press down the squash with your hand while adding the egg so that the egg whites don't escape underneath. Cook until the whites have set and move to your plate.
- To make the rice rings, use the same pan that you cooked the egg in to sauté the cauliflower rice. Add about ½ tsp olive oil and salt + pepper to taste. Cook for about 10 minutes, moving it around occasionally. Add the quinoa and cook for another 5 minutes. Remove from heat and toss with arugula. Place two warm acorn squash rings on your plate and scoop the rice mixture into the middle. Top it off with some pesto and sprouts.