SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 25 min | INGREDIENTS: 1/2 lb ground chicken 1 small acorn squash 4 eggs 1/2 medium red onion 2 cups of leafy greens (we used micro arugula) 1 garlic clove 1 tsp chili flakes 1 tsp smoked paprika 1 tsp garlic powder S&P olive oil for garnish: chopped parsley hot sauce |
DIRECTIONS
Preheat oven to 425F°.
In a bowl, combine ground chicken, chili flakes, smoked paprika, garlic powder and season with S&P to taste. Mix well until the spices are well incorporated. Set aside
Using a sharp knife, carefully cut the squash horizontally into 1 inch slices. You should get about 3-4 “flowers”. Remove the seeds, splash with olive oil and season with S&P generously. Chop the onion and grate the garlic.
In a pan, over medium high, heat a splash of olive oil. When it starts to smoke, add chopped onion and garlic. Saute, stirring frequently until fragrant, about 1-2 min. Add seasoned ground chicken into the pan. Using a wooden spoon, start breaking down the meat until you get smaller chunks. Toss occasionally until the chicken starts to brown and almost cooked through, about 2-3 min. Remove from heat and set aside.
Oil a sheet pan. Arrange the squash “flowers” so they are slightly spaced out. Crack an egg into the middle of each flower. Top with browned ground chicken. Carefully transfer into the oven and roast until the squash is fork tender and eggs are set, about 20 min. Remove from the oven and let rest for about 3 min.
Serve the acorn flower on a bed of greens of your choice. Top with freshly chopped parsley and hot sauce if desired. Enjoy!