Butternut Squash Egg Snacks
AWESOME SNACK FOR DIETING!
This homemade recipe for butternut squash with egg is a low-carb, high fiber snack that's excellent if you're watching your weight. Here's what I love most about this recipe:
- The butternut squash works great as a bread replacement when you roast it.
- Each little slice of this snack has 60%+ DV of vitamin A, and other nutrients!
- The recipe is simple, yet tastes gourmet and is really satisfying.
What I Love About Butternut Squash With Egg Snacks
Baking a butternut squash isn't as hard as one might think. In this recipe, all you're doing is slicing the squash and throwing it in the oven - it's as simple as that! I love simple, and that's kind of the whole point of this blog, #popthekitchen: simplicity, and easy to make recipes at home. I love this snack because it's really healthy, tasty, fast to make, has TONS of vitamins, and it's simple.
What's In This Dish?
We have a really simple and delicious ingredient list for you.
- Butternut Squash
- Tomato
- Eggs
- Mozzarella Cheese
- Olive Oil
- Adobo Seasoning
Let’s Make It!
The first thing you'll want to do is pre-heat the oven to 450°F, and boil a few eggs. This recipe calls for 7 servings (although it depends on the thickness of your cuts), which uses half a butternut squash.
Cut the squash into slices about a quarter inch thick, and place them onto a pan covered with tin foil that's painted with oil olive. Throw them in the oven for 10 minutes.
After the butternut squash are done baking, remove them from the oven and sprinkle adobo and Italian seasoning over the slices.
Once your eggs are done boiling, go ahead and dice them into small cubes, along with a tomato. Add the tomato, egg, and mozzarella cheese over the slices.
Throw them back into the oven for about 3 minutes, or until the cheese is melted.
And VOILA! You've got the perfect little snack to stay thin, and satisfied.
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Are you dieting? If so, you should definitely check out some squash recipes. This particular appetizer is great because it's low in carbohydrates, they're really tasty, and they've got nearly 60% DV of vitamin A in each snack slice! Butternut squash is also a great choice for this recipe (instead of bread) because when you bake the slices, they get hard like potato chips, but are still tender!
- 1/2 Butternut Squash
- 1 Tomato
- 2 Eggs (Boiled)
- 1 cup Mozzarella Cheese
- 1 drizzle Olive Oil
- 1 tsp Adobo Seasoning
- 1 dash Italian Seasoning
Pre-heat the oven to 450°F, and boil a few eggs.
Cut a squash in half, and cut it into about 7 slices (1/4 inch thick each). Line pan with aluminum foil, spray with olive oil, and place the squash slices on it. Place in oven for 10 minutes.
Remove butternut squash slices from oven. Sprinkle with Italian seasoning and adobo.
When eggs are boiled, dice them and a tomato into small cubes. Add egg and tomato cubes on squash slices, and top with mozzarella cheese. Place in oven for 3 minutes, or until cheese is melted. VOILA! Serve.
Servings 7
- Amount Per Serving
- Calories 87kcal
- Calories from Fat 53kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.3g12%
- Cholesterol 62mg21%
- Sodium 292mg13%
- Potassium 140mg4%
- Total Carbohydrate 4g2%
- Dietary Fiber 1.1g5%
- Sugars 1.2g
- Protein 5.3g11%
- Vitamin A 59 IU
- Vitamin C 12 mg
- Calcium 10 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This snack is perfect if you're trying to lose weight. It's tasty, filling, and has low calories and carbs.
I'd love for you to try out this recipe and let me know what you think in the comments! 😉
P.s. If you want to reduce the cholesterol a little, you can use half the eggs and mozzarella.