Tossed in sugar-free maple syrup, then stuffed with goat cheese and baked, this squash recipe is absolutely delicious!

These little bites make perfect starters or a delectable side.

Ingredients

1 medium summer squash
1.5 oz (about 40 g) goat cheese
4 larges eggs
1 Tbsp extra virgin olive oil
2 tsp sugar-free maple syrup
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 163
Net carbs: 3
Protein (grams): 9
Fat (grams): 12

Prep time: 8 min
Cook time: 22 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Chop the summer squash in half. Clean and core each half, then slice into thin rings about 1/4 inch thick.

Toss the squash rings in the olive oil and maple syrup, then lay them out on a parchment-lined baking sheet.

In a medium bowl, whisk the eggs until slightly frothy. Season with salt and pepper, to taste.

Using a spoon, fill the hollow center of each squash ring with the eggs, then top with crumbled goat cheese.

Bake for 18-20 min, then broil about 2 min, until the top is golden.

Some of the egg may have run onto the parchment, so just gently scoop up each ring with a flat spatula. Transfer to a plate and serve.