BAKED BUTTERNUT SQUASH AND QUINOA STUFFED BOWLS WITH FRIED EGGS

3 Jan

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Happy Friday guys! Here’s an easy, and fancy lunch for all the squash and egg lovers.

Recipe: serves 2

1 small butternut squash (sliced in half)
1 cup organic wholegrain quinoa (cooked)
2 organic cage free eggs
A dash of sea salt and pepper

Pre-heat oven to 400°F.

Season squash with salt and pepper and place on a baking sheet lined with parchment paper and bake for 40 minutes.

When ready, take out of the oven and let it cool for 5 minutes.

Stuff with cooked quinoa and top with fried eggs. Easy!

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