Squash and Egg Bake
Prep time
Cook time
Total time
Serves: 4 Squash and Egg Bakes
  • 4 Squash
  • 4 eggs
  • 2 tablespoons of olive oil
  • ½ purple onion
  • 2 garlic cloves
  • Herbs de Provence (to taste)
  • Sea salt (to taste)
  • Pepper (to taste)
  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 ¼ 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.
Tools You’ll Need:
- Baking sheet
- Aluminum foil
- Sharp knife
- Cutting board
- Small spoon
- Skillet
- Spatula
Recipe by Amazing Paleo - Healthy Paleo Diet Recipes at https://www.amazingpaleo.com/2012/08/03/squash-and-egg-bake/