We leave the pretty fluted edging of peel to add to this dish’s striking appearance. The skin is a bit tough and fibrous, so most people prefer not to eat it. If you wish, substitute a sweet dumpling squash—they are a similar shape—without the fluted edge and a bit sweeter than acorn squash. And the pretty variegated skin is edible.

Hands-on: 8 min. Total: 35 min.

~ 1 large (about 4-inch) acorn squash
~ 2 teaspoons olive oil
~ 3/8 teaspoon kosher salt, divided
~ 1/4 teaspoon crushed red pepper
~ Cooking Spray
~ 4 large eggs
~ 1/2 teaspoon fresh thyme leaves
~ 2 slices bacon, cooked and crumbled

** Preheat oven to 425°.

** Trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

** Brush both sides of squash with oil, and place on a baking sheet coated with cooking spray. Sprinkle with 1/4 teaspoon salt and crushed red pepper. Bake at 425° for 15 minutes or until squash is just fork tender.

** Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining 1/8 teaspoon salt. Return pan to oven, reduce oven temperature to 350° and bake for 12 minutes or until eggs are cooked. Transfer to plates using a wide spatula; sprinkle with thyme and bacon. Serve immediately.

SERVES 4 (serving size: 1 squash slice and 1 egg)

CALORIES 157; FAT 8.8g (sat 2.5g, mono 4.2g, poly 1.4g);