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
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