Low calorie butternut squash with bacon and egg

Butternut squash with bacon and egg
  • Serves: 1
  • Prep: 5mins
  • Cook: 35mins

Butternut squash with bacon and egg.


  • 1 (175g/6oz) slice butternut squash
  • 5ml/1 tsp vegetable oil
  • 2 rashers lean back bacon, sliced
  • 25g/2oz chestnut mushrooms, sliced
  • 2 spring onions, sliced
  • 1 large British Lion egg


  1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the butternut squash on a baking sheet and rub a little oil on top. Season. Bake for 20mins or until tender.
  2. Meanwhile, heat the remaining oil, add the bacon and sauté for 3-4 minutes or until the bacon is crisp. Add the mushrooms and onion and sauté for a further 2 minutes.
  3. Heap the bacon mixture on top of the butternut squash and make a hollow in the centre of the mixture. Carefully crack an egg into the hollow and bake for 8-10mins or until the egg is baked to your liking. Serve hot with tomato salad.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
335 15.2g 29.8g 18.0g 4.6g 3.6g

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4 / 5 rating (7 votes)

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