Breakfast in an Acorn Squash

The fall is full of wonderful fresh things from the garden, or CSA box or farmers market.  I found some cute little single serving acorn squashes and knew they were perfect single-serving sized.

Acorn Breakfast Squash 

Ingredients

1-2 small acorn squashes, halved and seeds taken out

2-4 eggs (this is of course based on how many squashes you're baking...)

2-4 slices of bacon, cut in half

1 handful of spinach

Directions:

1. Preheat Oven to 350.
2. Slice the squash and scoop out the seeds.  Drizzle with olive oil.  Place them cut down on a baking sheet and place in oven.  Place them in there even if the oven isn't fully heated, the extra heat won't hurt them.  
3. Bake for 30 minutes.  Pull them out and then flip over.  The flesh should be soft at this point.  Crack the eggs into the squashes and then cover each with 2 of the half strips of bacon.
4. Return to oven for about 20 minutes. Or until the egg is cooked to your preference.  I like mine a little runny.
5. Let cool and enjoy.