Today, we’re spicing up your brunch/breakfast game with a dish that practically makes itself – introducing “Mediterranean Sunrise Squash.” It’s a brunch star, we promise! This recipe is not just about taste, it’s also about ease. You won’t be spending ages in the kitchen, so you can actually enjoy your brunch without the usual rush. So, let’s keep brunch stress-free and enjoy the good company. And guess what? Most of these ingredients are probably already in your kitchen, so no need for a special grocery run.
Mediterranean Sunrise Squash- Made Easy
Now, you might think you need to be a kitchen wizard to pull this off, but trust us, it’s a cinch. No need for a parade of fancy techniques – we’re keeping it easy-breezy so you can focus on what really matters: enjoying brunch with your favorite people. This recipe is designed for those times when you want something impressive but without the fuss. So, let’s keep it relaxed, real, and oh-so-delicious!
Preparing the Squash- Simple Steps For Delicious Dish
Oh, and by the way, you don’t need to plan a big occasion to enjoy this recipe. Whip up the Mediterranean Sunrise Squash on any relaxed morning, whether it’s a casual weekend or a quiet weekday. So, let’s roll up our sleeves and whip up a breakfast treat that’ll have everyone smiling from ear to ear!
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To get started with this recipe grab an acorn squash. Give it a couple of slits with a knife and pop it in the microwave for a quick two-minute soften. After it cools down a bit, trim off the stem and base. Cut it into rings, about half to three-quarters of an inch thick, and use a spoon to scoop out the seeds. Lay the acorn squash rings on a baking sheet lined with parchment paper. Now, drizzle a bit of olive oil on both sides and add a sprinkle of oregano, dried parsley, salt, pepper, and if you’re feeling adventurous, a pinch of chili flakes. These rings are ready for the oven, where they’ll turn into beautifully golden and flavorful vessels for the eggs!
Eggs-tra Special: Adding Sunshine to Your Squash Rings
Now that your squash rings are perfectly roasted, it’s time to add the finishing touches and bring this dish to life. Crack a fresh egg into the center of each squash ring, then gently return them to the oven. Let them bake for about 10 minutes, or until the egg whites have set and the yolks reach your desired level of doneness.
The Grand Finale: Tasty Toppings
Once they’re out of the oven, it’s time to get creative with toppings. Sprinkle on some chopped artichoke hearts, diced roasted red peppers, and crumbled feta cheese for a burst of Mediterranean flavor. A sprinkle of green onions adds a fresh, zesty kick. If you’re in the mood for a bit of heat, now’s the time to toss on some optional chili flakes!
Let’s Wrap It Up – Mediterranean Sunrise Squash
Now, with your Mediterranean Sunrise Squash plated and ready, it’s time for the best part – sharing it with your loved ones. If you’re in the mood for a full Mediterranean spread, consider adding some warm pita bread, a refreshing Greek salad, and perhaps a side of creamy hummus or a bowl of tzatziki. These dishes perfectly complement the wonderful flavors of the Mediterranean Sunrise Squash.
If you try out this recipe or mix it up with some of the other Mediterranean brunch delights, we’d love to hear about it! Leave a comment below and don’t forget to give it a star rating. Your feedback means a lot to us. And if you manage to snap a photo, share it on social media and tag Heart Healthy Greek!
Mediterranean Sunrise Squash
Ingredients
- 1 acorn squash
- 2 tbsp olive oil
- ¼ tsp pepper
- ¼ tsp salt
- ½ tsp oregano
- ½ tsp dried parsley
- ½ tsp chili flakes optional
- 4 eggs large
- ½ cup roasted red peppers chopped
- ½ cup artichoke hearts chopped
- ½ cup feta cheese crumbles
- 2 green onions chopped
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Using a sharp knife, make a few slits in the squash. Microwave for 2 minutes, then set it aside to cool.
- While the squash is cooling, mix the oregano, dried parsley, salt, and pepper, in a small bowl.
- Slice off the stem and bottom of the squash. Cut it into four slices, about ½ to ¾ inch thick. Use a spoon to remove the seeds, creating a hole in the center.
- Place the squash slices on the prepared baking sheet. Brush both sides of the squash slices with olive oil, then sprinkle on the seasoning mixture.
- Bake for 25 minutes or until the squash is easily pierced with a fork.
- Remove from the oven and crack an egg into each of the squash slices. Return to the oven and bake for about 10 minutes or until the egg whites have set and the yolks reach your preferred level of doneness.
- Sprinkle with chopped artichokes, roasted red peppers, feta cheese, and green onions. Add chili flakes if desired. Serve immediately and enjoy!
