Photo of Baked Eggs in acorn squash with roasted peppers & dill by WW

Baked Eggs in acorn squash with roasted peppers & dill

Points® value
Total Time
55 min
15 min
40 min
If your squash are large, feel free to crack two eggs into each squash half for extra protein.


Uncooked acorn squash

2 small, halved lengthwise, seeds removed

Cooking spray

2 spray(s)

Kosher salt

½ tsp(s), or to taste

Black pepper

¼ tsp(s), freshly ground or to taste

Dried oregano

¼ tsp(s)

Raw egg

4 large

Roasted red peppers (packed in water)

½ cup(s), diced

Crumbled feta cheese

¼ cup(s)

Fresh dill

1 tsp(s), minced


  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
  2. Cut a thin slice off bottom of each squash 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 are just tender and a paring knife can pierce flesh without much resistance, about 25 minutes.
  3. Sprinkle squash halves with more salt and pepper (optional); crack an egg into each one. Evenly divide peppers over top.
  4. Return squash to oven; bake until eggs are set to your liking, about 15 minutes for a still-runny yoke and up to 20 for a set yoke. Sprinkle each with 1 Tbsp feta and some dill. Serve immediately.


Serving size: 1 squash half