Squash ‘n Egg Bake

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 (yay!).

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! I love going in there…even its organic/hippie smell is attractive to me. My husband hates the smell, but I love it! Good thing he never grocery shops . It’s my role in the family to do that. I am the housewife and I adore it. I get to decide what we eat, how the house looks, how we arrange things, what and how to remodel, etc. Complete reigns. It allows my creativity to come out and shine!

Plus, I am totally hooked on the Desperate Housewives TV show, so I like to think of myself as a member of the gang. Pretty silly, but its oh-so-fun!

While grocery shopping today, I came across some pretty amazing looking squash. Locally grown, of course. 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. Check out this delicious Paleo Diet recipe!

Tools You’ll Need:

•        Baking sheet
•        Aluminum foil
•        Sharp knife
•        Cutting board
•        Small spoon
•        Skillet
•        Spatula

Ingredients:

•        4 Squash
•        4 eggs (with yolk)
•        2 tablespoons of olive oil
•        ½ purple onionv
•        2 garlic cloves
•        Herbs de Provence (to taste)
•        Sea salt (to taste)
•        Pepper (to taste)

Here I have Rosemary in the picture, but don’t let it fool you (my bad)…you’ll want to use Herbs de Provence! Also, olive oil is missing…don’t forget to add it to your recipe!

Steps:

1. Preheat oven to 375 degrees.
2. Cover your baking sheet with aluminum foil.
3. Rinse and dry squash.
4. Using your sharp knife and your cutting board, cut tops off squash. Using your small spoon scoop out/discard insides of squash, leaving a shell at least 1/4 in. thick.
5. Brush squash with 1 tablespoon of olive oil and set on your baking sheet. Bake for about 15 minutes.
6. In the meantime, place skillet under medium heat and add 1 tablespoon of olive oil. Add onion, garlic and a pinch of salt. Cook until onion is translucent, 3 to 5 minutes.
7. Place about 1 tablespoon of your onion/garlic mixture inside each squash.
8. Crack 1 egg into each squash and bake until eggs are set, about 20 minutes.
9. Serve right away, topping each with Herbs de Provence, sea salt and freshly ground pepper.

* My pictures only show the process for one squash, but the recipe makes 4!

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