Squash and Egg Bake
Prep time
Cook time
Total time
This Squash and Egg Bake is a fun and new way to enjoy baked eggs. Easy to make and easy cleanup.
Recipe type: Breakfast
Cuisine: American
Serves: 4 Squash and Egg Bakes
  • 2 acorn or carnival squashes
  • 4 eggs
  • 2 tbsp olive oil, divided
  • ½ purple onion
  • 2 garlic cloves
  • Herbs de Provence spice, to taste
  • Sea salt, to taste
  • Black pepper, to taste
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
Tools You’ll Need:
- Baking sheet
- Aluminum foil
- Sharp knife
- Cutting board
- Small spoon
- Skillet
- Spatula
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/2012/08/03/squash-and-egg-bake/