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 Squash and Egg Bake recipe!
- 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
- 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.
- Baking sheet
- Aluminum foil
- Sharp knife
- Cutting board
- Small spoon
* My pictures only show the process for one squash, but the recipe makes 4!