Squash Scram-Bowl

On November 12, 2012

I’m gonna go out on a limb and say that  squash is THE perfect bowl for any type of meal.

A presentation like this usually gets reserved for dinners and is stuffed with a grain dish or some soup (both awesome), but why not start the day with this mama-jama?

It’s the perfect combination of satisfying and savory protein + sweet squash. Start the day this way and you’re setting yourself up for success!

Let me know what you think of this!  Have some ideas for how to take this to the next level?  Let me know in the comments below.

Squash Scram-Bowl

  • 1 medium squash like acorn, butternut or jester
  • 3-4 eggs
  • 1 tablespoon extra virgin olive oil or goat butter
  • 1 handful pre-sliced mushrooms
  • 1 handful greens (arugula or spinach are great)
  • 1 teaspoon herbs de provence
  • 1/2 avocado, sliced
  • Sea salt and black pepper, to taste

Directions

Start by roasting your squash.  Preheat the oven to 350 F.  Cut the squash in half length-wise so you are cutting a through the stem and the base.  Scoop out all of the seeds.  You can save the seeds and toast them or toss them.  Your call!

Fill a baking dish with about 1/4″ water, this will steam the squash while it’s roasting.  I like to salt the water.  Sometimes I’ll also add a little garlic powder or vanilla extract (depending on what I’m going to put in the squash bowl) to infuse the squash with some  extra flavor.  Place the squash face side down (dome up) and bake for about 45 minutes until tender.

After you take the squash out flip it over and let it cool while you prepare your scrambled eggs.

In a bowl, crack your eggs and whisk them together.  Then put your oil or butter in a non-stick pan on medium-high heat.  Add in the mushrooms and sauté them until soft, then add in the spinach or arugula, season with salt and pepper,  and wilt the greens down completely.

Reduce the heat to medium and  pour the egg mix over top of the mushrooms and greens.  Season with salt, pepper and herbs de provence.  Using a spatula move the eggs around cooking until they are at your desired consistency for a scramble.

Put the scramble into the squash bowl and garnish with a some sliced avocado.

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