Ingredients:
1 Dash(s) cooking spray
20 Ounce(s) Butternut Squash
1 1/2 Teaspoon(s) olive oil
3 Teaspoon(s) powder garlic
1/2 Teaspoon(s) cumin
1/2 Teaspoon(s) paprika
3/4 Teaspoon(s) KOSHER salt
1 Dash(s) black pepper
1 Cup(s) tomato
1/3 Cup(s) CHOPPED Onion
1/2 JUICE lime
4 egg
4 Ounce(s) avocado
1/4 Cup(s) cheddar cheese
1/4 Cup(s) cilantro |
Directions:
Directions:
1)Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil.
2)In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through.
3)Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
4)Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness.
5)To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls. |
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