Acorn Squash And Lentil Egg Bake

I’m always on the search for a filling, high protein breakfast food, and during the Corona virus lock down, I was hoping this would work with the ingredients I had on hand. However, the lentils turned out very pasty and unappetizing; although, it could be due to the type of lentils that I used and that I did not have sriracha to flavor the dish.

However, I do not think the overall flavors really are not balanced well enough. If I make it again, I would change the seasonings on the acorn squash to be 1 tsp brown sugar, 1 tsp coconut oil, and 1/4 tsp cinnamon.

Acorn Squash And Lentil Egg Bake

A high protein but rather flavorless and pasty breakfast meal.

Servings 2 Servings

Ingredients

Roasted Acorn Squash

• 1 Acorn Squash
• 1 tsp Extra Virgin Olive Oil
• Dash Salt
• Dash Pepper

Lentils

• 2/3 cup Green Lentils, Dry, Uncooked
• 1 tsp Extra Virgin Olive Oil
• 2 tsp Ground Cumin
• 1/3 tsp Ground Tumeric
• 1/3 tsp Onion Powder
• 1/3 tsp Ground Coriander

Topings

• 2 Eggs
• 1 tsp Parsley (or 1/3 tsp Dried Parsley)
• 1 tsp Maple Syrup

Instructions

• As homage to the creator of the recipe, for the full directions please see Emily Kyle's post on Acorn Squash & Lentil Egg Bake.

Notes

Nutrition per 1 serving out of 6:
374 Calories, 53.7g Carbs, 10.1g Fat, 131.2mg Sodium, 18.3g Fiber, 20.6g Protein

Calories: 374kcal

Course: Breakfast

Tips and Techniques

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @onborrowedthyme on Instagram and hashtag it #onborrowedthyme.