Baked Eggs in Acorn Squash with Roasted Peppers & Dill

3
1
1
Smartpoints value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
If your squash are large, feel free to crack two eggs into each squash half for extra protein.

Ingredients

uncooked acorn squash

2 small, halved lengthwise, seeds removed

cooking spray

2 spray(s)

kosher salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground or to taste

dried oregano

¼ tsp

egg(s)

4 large

roasted red peppers (packed in water)

½ cup(s), diced

crumbled feta cheese

¼ cup(s)

dill

1 tsp, minced

Instructions

  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.

Notes

Serving size: 1 squash half

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