BACON, EGG & CHEESE PUMPKIN RECIPE & VIDEO

  This is a favorite during fall. You can use any good squash. Even butternut or chayote. Soo good and healthy. Use turkey bacon if you want or a good nitrate free to make it healthier Also Swiss and cheddar is a great cheese to use also. ~Tiffanyx

INGREDIENTS

• 1 medium to small size danhobak (Kabocha)
• 4 bacon, cut into bite sizes
• 1 medium size onion, small diced
• 2 large or 3 small eggs 
• 1/2 tsp salt
• 1 tsp black pepper, divided
• 1/4 to 1/3 cup parmigiano
• 1/2 to 3/4 cup shredded mozzarella 

• INSTRUCTIONS

  1. Preheat oven 400°F
     Heat a large skillet over medium high heat. Add bacon and cook until edges are brown, about 3 to 4 minutes. Add diced onion. Cook until onions are soften, about 7 to 8  minutes. Add 1/2 tsp black pepper and remove from heat.
  2. Place kabocha in a microwave safe dish and microwave for 5 to 6 minutes – depends on power of microwave.
     Meanwhile, beat eggs with salt, remaining black pepper and parmigiano. 
  3. Cut out top of danhobak and reserve. Remove seeds and strings. Place bacon and onion then pour egg mixture into danhobak. Fill rest of danhobak with mozzarella cheese. Sprinkle more parmigiano and black pepper. Replace reserved top and place on an oven safe pan/dish.
  4. Bake in a preheated oven for 20 minutes. Remove top and back for an additional 5 minutes. Serve hot, slice into wedges to serve. Enjoy!