Baked Eggs in Acorn Squash with Peppers & Dill

PersonalPoints™

per serving

Total Time: 55 min

Prep: 15 min

Cook: 40 min

Serves: 4

Easy

Here's a unique way to serve eggs! You and your guests will love the beautiful and creative presentation of eggs baked into savory acorn squash. Sprinkling the eggs with feta and dill really helps to put this recipe over the top texture- and flavor-wise. If your squash happen to be large, feel free to crack two eggs into each squash half for a little bit of extra protein. You can also use the same prep method with scooped out delicata squash or bell pepper halves. Serve with a crunchy mixed green salad and a homemade vinaigrette alongside for a complete meal.

Ingredients:

2 small uncooked acorn squash, 4-inch diameter, halved lengthwise, seeds removed
2 sprays cooking spray
½ tsp kosher salt, or to taste
¼ tsp black pepper, freshly ground or to taste
¼ tsp dried oregano
4 medium eggs
½ cup roasted red peppers (packed in water), diced
¼ cup crumbled feta cheese
1 tsp dill, fresh, minced

Instructions

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Cut a thin slice off the bottom of each squash in half so it sits flat. Place squash halves, cut side up, on prepared pan, and coat with cooking spray; sprinkle with salt, pepper, and oregano. Roast until squash is just tender and a paring knife can pierce flesh without much resistance, about 25 minutes.
Sprinkle squash halves with more salt and pepper (optional); crack an egg into each one. Evenly divide peppers over top.
Return squash to oven; bake until eggs are set to your liking, about 15 minutes for a still-runny yolk and up to 20 for a set yolk. Sprinkle each with 1 Tbsp feta and some dill. Serve immediately.
Serving Size: 1 squash half!