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Home / All recipes / Low calorie butternut squash with bacon and egg
Butternut squash with bacon and egg

Low calorie butternut squash with bacon and egg

Butternut squash with bacon and egg.

Serves

1

Prep: 

5 mins

Cook: 

35 mins

Average: 4 (7 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
33518.0g4.6g15.2g29.8g3.60g

Ingredients

  • 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

Method

  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.