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40M Total Time
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20M Prep Time
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5 Ingredients
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4 Servings
Ingredients and Directions
Directions
Preheat oven to 400 degrees. Slice squash in half and remove seeds with a spoon. Slice the remaining portions into 4-6, 1 inch pieces. Cut out center of each squash slice, using a 2 1/2 to 3 inch biscuit or cookie cutter.
Coat a baking sheet with cooking spray. Brush both sides of squash with olive oil, sprinkle with salt and pepper, and place onto sheet.
Bake at 400 degrees for about 10 minutes, or until squash is tender. Remove from oven. Break and slip an egg into the center of each acorn squash slice. Season with salt & pepper.
Return to the oven and cook for another 10 minutes or until eggs are cooked. Remove from oven and sprinkle with salt, pepper and thyme. Serve immediately!
Ingredients
- 4 large eggs
- 1 acorn squash
- 1 Tbsp. olive oil
- ¼ tsp Salt & Pepper
- ¼ tsp thyme
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.