I started by cooking strips of chicken breast on the stove with EVOO. In a separate pan, I put minced garlic, EVOO, diced zucchini squash, tomatoes, fresh tomatillo salsa, and fresh salsa. Then I cooled and shredded chicken and added both this and stove ingredients to the glass pie dish with shredded cheese! Baked at 375 for about 20-30 and enjoyed. Healthy, fresh, and delicious!
Oven to 375, half an acorn squash (remove seeds) and bake until tender (my small squash took 40 min)
While baking brown 1/2 lb of ground beef and onion. Transfer this to bowl and add two strips of cooked chopped bacon, dried cherries, and eventually squash insides. Remove squash from oven and scoop insides, leaving 1/4 inch of shell. Put insides back in shell, add some butter and bake another 15.
Preheat oven to 350, put coconut oil chopped onion spinach and red pepper in skillet on medium. Beat 8 eggs (depending on the size of your skillet and the mouths you are feeding) then add sautéed veggies to eggs. Pour all into skillet and cook until the center is just runny. Move to oven for another 10 minutes or edges start to brown- keep pot holder on handle of skillet while serving so people don’t forget it’s ultra hot!