1cupCOOKED rice, cooked per package instructions (approximately 1 cup cooked)
6slicesbacon-cut into lardons
8crispy sage leaves(garnish, optional)
Preheat oven to 400 degrees Fahrenheit.
Carefully cut each acorn squash in half, scoop out seeds (and discard those or keep for later). Then, carefully cut a little slice off the back of each squash half so it lays flat on the baking sheet (picture in body of post above).
Drizzle olive oil over each squash half (the interior). Sprinkle salt, pepper, pumpkin spice amongst all acorn squash halves.
Roast cut side up (interior side up) for 40 to 45 minutes or until fork tender and cooked through.
Meanwhile, cook rice per package instructions and lay to one side.
In a non stick pan on medium low heat, cook bacon about 10 to 12 minutes or until crisp. Remove bacon, drain grease and lay bacon to one side.
Then, combine rice with cranberries, pumpkin seeds and crispy bacon (reserve some for garnish later, if you like)
Distribute rice mixture equally into squash halves.
Cook two eggs at a time. Melt 1/2 teaspoon of butter in a non stick pan on medium low heat. Cook eggs until whites are set and yolks are runny (or cook to your desired doneness). Remove from pan. Repeat with remaining 1/2 teaspoon of butter and two eggs. Season with a pinch of pepper, if desired.
Place an egg on top of each stuffed acorn squash half.
Garnish, if desired. Enjoy!
Roast time of your squash may vary, depending on how small/large they are. Just roast until they are fork tender.
Similarly, the quantity of rice you will need may vary depending on the size of your acorn squash. Of course, a smaller squash would require less stuffing than a larger one. Just judge accordingly.
The bacon was cooked on the stovetop until crisp. Alternatively, you can leave the bacon in slices and cook in the oven with the squash (roughly the last 20 minutes of cook time pop the bacon in there). Crumble when cool enough to handle.
Instead of bacon, you could use pancetta.
Try chopped walnuts, pecans or almonds instead of pumpkin seeds.
Raisins work lovely instead of cranberries or opt for small diced apple.
A lovely garnish option is crispy sage leaves, but a sprinkling of chopped parsley or minced chives would also work.
Mix up your seasoning! Instead of pumpkin spice, try a little smoked paprika for more of a smoky vibe.
For presentation purposes, if you want some of your stuffing to show, fold under some of the egg white when you place it on top of the acorn squash