Directions
- 1Cut the squash. You can use acorn, kabocha, or butternut squash. Roughly take off the skin if you have extra time, otherwise, you can eat it.
- 2Spray the squash lightly, if desired, and season with salt.
- 3Place the squash on parchment paper, add a little water, and cover it.
- 4Bake in the oven at 400°F (200°C) for 20-25 minutes with the cover on.
- 5Remove the cover and continue baking for another 10 minutes until golden.
- 6While the squash is baking, get your pan going.
- 7Scramble the eggs. The recipe calls for 2 eggs and egg whites (180ml). Adjust quantities as desired.
- 8Add a touch of spray to the pan if needed.
- 9Add the cooked squash to the pan with the eggs. Break some pieces to make them smaller.
- 10Move the mixture around in the pan to prevent the bottom from getting crispy, aiming for a gooey texture.
- 11Salt the mixture again to taste.
- 12Serve the scramble with 0% Greek yogurt. Add a dash of salt to the yogurt.
- 13Optionally, add toppings like chilli flakes, a splash of coconut aminos, or sliced avocado.
Ingredients
- 250 g kabocha squash
- 2 eggs
- 180 ml egg whites
- 70 gm 0% Greek yogurt
- salt
- chilli flakes
- coconut aminos
- sliced avocado
Equipment
ovenparchment paperpan
Tips
- You can eat the skin of kabocha squash.
- Cook a large batch of squash at once for future meals.
- Add a little water under parchment paper when baking squash to prevent it from drying out.
- Salt the eggs throughout cooking and again at the end for flavor.
- Substitute Greek yogurt with cottage cheese for less tang.
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