Jump to Recipe·Print Recipe·Leave a Review

Today was my running-errands day. Picked up clothes from the dry-cleaner, deposited a check, sent out mail and stopped at the grocery store for some exciting Paleo ingredients.

Our Boise Co-Op is amazing. It literally has every single “weird” and unheard-of ingredient. It is my favorite place to shop at by far. While grocery shopping today I came across some pretty amazing looking squash.

They were gorgeous and I am not exaggerating. They caught my eye instantly and they ‘made me’ stretch my hand and grab a few. I couldn’t help myself. I had to get me some of that good-looking squash. I knew exactly what to do with them at home.

Here’s a visual representation of what making this recipe looked like:

Check out this delicious Paleo Squash and Egg Bake recipe. I have a feeling you’ll have as much fun as we had making these, and that you’ll love how yummy they turn out. A really fun way to enjoy eggs and make any morning a little more special.

Squash and Egg Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mariel Lewis
Total Time: 40 mins
Yield: 4 servings 1x

Print Recipe

Description

This Squash and Egg Bake is a fun and new way to enjoy baked eggs. Easy to make and easy cleanup.

Ingredients

Scale

2 acorn or carnival squashes
4 eggs
2 tbsp olive oil, divided
1/2 purple onion
2 garlic cloves
Herbs de Provence spice, to taste
Sea salt, to taste
Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
Rinse and pat dry squash. Cut squash in half and scoop out squash seeds, leaving a shell at least ¼” thick. Brush inside of squash with 1 tbsp of olive oil, set on baking sheet, open side down, and bake for about 15 minutes.
In the meantime, place skillet over medium heat and add 1 tbsp of olive oil. Cook onion with Herbs de Provence and a pinch of salt for about 3 minutes. Add in garlic and cook for another minute.
Once squash is done baking, carefully turn them open side up, transfer onions and garlic to the inside of each squash and crack 1 egg on top of each. Bake for 20 minutes. Season to taste and serve right away.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American