Acorn Squash And Lentil Egg Bake
A high protein but rather flavorless and pasty breakfast meal.
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
374 Calories, 53.7g Carbs, 10.1g Fat, 131.2mg Sodium, 18.3g Fiber, 20.6g Protein