Acorn Squash Egg-in-the-HoleOn its final page, Cooking Light magazine shows us a cute dish, then points us to its web site for the recipe. That’s where the January/February 2015 issue directed me. The “Acorn Squash Egg-in-the-Hole” was a winner for everyone.

Admittedly, this food takes an adorable picture. The short and simple list of ingredients grabbed me too. I sliced my acorn squash into three pieces, rather than four (my squash was too squat?), but that was just fine for my audience. My squash was fork-tender after 20 minutes of baking. After adding an egg to each squash ring, I baked for another 16 minutes.

The recipe warns about “tough and fibrous” squash skin, but it wasn’t a problem for me; I ate it, gladly. The salty bacon was a good touch (of course!), and see how darling the fresh thyme leaves appear. Like I said, everybody wins with the recipe.

PRICES:
Acorn Squash (2.11 lbs.) = $2.64

PREP TIME: enjoy this carnival after less than an hour of attention
TASTE:
sweet squash, salty bacon, EGGS

Next week, the food fun will continue. I want to explore a vegetarian showcase with the “Swiss Chard Calzone” from MJ’s Kitchen, as well as the “Freekah Salad with Zucchini, Green Olives and Walnuts” from A Sweet Spoonful. Get ready for deliciousness. Come back to my site next week.