Ingredients
Cooking spray
20ozbutternut squash,seeded and cut into 1-inch cubes
1½tspolive oil
3tspgarlic powder
½tspcumin
½tspsmoked paprika
¾tspkosher salt
freshly ground pepper,to taste
1cuptomatoes,chopped
⅓cuponion,chopped
¼cupcilantro,chopped
½ime,juiced
Olive oil spray
4large eggs
4ozhass avocado,cubed
¼cupcheddar cheese,reduced-fat shredded
Preparation
Preheat oven to 425 degrees F.
Spray a large nonstick baking sheet with oil.
In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, ½ teaspoon salt and pepper.
Toss well to coat.
Spread squash evenly onto a sheet pan and roast for 20 to 25 minutes, or until browned and tender, tossing once halfway through.
Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
Heat a small skillet over medium heat. Lightly spray with olive oil spray, add eggs, season with salt, cover and cook.
Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.
