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Spiralized Butternut Squash Egg Bowl​

​After the holidays, I am forever searching for healthy and quick lunch ideas. Ideally, I want something warm (it is winter, after all) but I don’t want to spend more than a few minutes pulling it together.  Recently, I happened to have some spiralized butternut squash in the fridge. I gave it a quick pan-sear and paired it with an egg. The combination was perfect. The nutty sweetness of the squash paired well with the richness of the runny egg yolk, and it came together in only a few minutes. I plan on adding this nutritious lunch to my winter rotation. If you don’t work from home, I am sure it would also make a great dinner, especially if you threw in some sauteed greens or an extra egg.

​​​​​​​​​​​​​​Spiralized Butternut Squash Egg Bowl

  • 1 ½ cup spiralized butternut squash (I bought it spiralized)
  • ½ shallot, cut into thin rounds
  • 1 tbsp olive oil
  • 1 egg
  • Salt and black pepper, to taste

  1. Heat 1 tbsp olive oil in a small nonstick frying pan over medium heat. Add the shallots and saute, tossing regularly, for one minute.
  2. Add spiralized butternut squash and cook for 4 mins, until the squash has softened. Season with salt and pepper.
  3. Use a spatula to push the squash to the edge of the frying pan, thereby creating a small hollow in the center of the squash. Crack egg into ramekin or cup and then gently drop into the center of butternut squash.
  4. Put a lid on the frying pan and let the egg cook over low heat until the white is just set. Remove from heat and enjoy!