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Roasted Acorn Squash with Baked Eggs

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Ingredients

Scale
  • 1 small Acorn Squash
  • 2 Eggs
  • 3 Tbs EVOO divided
  • Pinch of Sea Salt
  • Pinch of Pepper
  • 1 tsp dried Thyme
  • 2.5 oz fresh Spinach
  • 1 small Shallot finely chopped

Instructions

  1. Preheat oven to 450 degrees
  2. Trim ends off of Acorn Squash, cut in half lengthwise, and scoop out seeds
  3. Place Acorn Squash on baking sheet lined with parchment paper
  4. Brush 2 Tbs of EVOO over insides of squash
  5. Sprinkle with Salt, Pepper, and Thyme
  6. Turn squash over so the inside is face down
  7. Bake 20 minutes
  8. While the squash is cooking saute the spinach
  9. In a medium frying pan add 1 Tbs of EVOO and heat over med heat
  10. Add Shallots and saute 1-2 min
  11. Add Spinach and saute 4-5 min, set aside
  12. When Acorn Squash has cooked, remove from oven and flip over so inside is facing up
  13. Add one Egg to the center of each half of squash
  14. Bake 10-15 min or until yolks have set
  15. Serve immediately along with the sautéed Spinach
  16. Enjoy!

Find it online: https://tastefulventure.com/acorn-squash-with-baked-eggs/

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