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

Baked Eggs in acorn squash with roasted peppers & dill

1 - 6
PersonalPoints™ per serving
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(s)

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