Photo of Baked eggs with delicata squash, spinach and feta by WW

Baked eggs with delicata squash, spinach and feta

Points® value
Total Time
1 hr 20 min
25 min
55 min


Olive oil cooking spray

2 spray(s)

Chopped frozen spinach

30 oz, three 10 oz packages, defrosted, well-drained


2 clove(s), large, minced


1 large, minced

Ground cumin

1 tsp(s)

Kosher salt

¼ tsp(s)

Black pepper

pinch(es), freshly ground

Cayenne pepper

1 pinch(es)

Uncooked delicata squash

2 medium, trimmed, seeded, sliced in 1/2-inch-thick circles

Olive oil

1 tbsp(s)

Raw egg

6 large

Oil-cured olives

10 item(s), chopped

Feta cheese

2 tbsp(s), crumbled

Fresh parsley

½ cup(s), flat leaf-variety, coarsely chopped


  1. Preheat oven to 425°F. Coat 13- X 9-inch baking dish with cooking spray.
  2. Combine spinach, onion, garlic, cumin, salt, pepper and cayenne in a large bowl; spoon into prepared baking dish in an even layer. Arrange a layer of squash over top and drizzle with oil. Cover with foil; bake until squash is completely tender, 45 minutes.
  3. Remove dish from oven and crack eggs over vegetable mixture, spacing them out evenly (season with salt and pepper, if desired). Bake until egg whites just set but yolks are still bright yellow and somewhat runny, 8-10 minutes (or longer if desired). Serve sprinkled with olives, feta and parsley.
  4. Serving size: 3 c vegetables and 1 egg


If you can’t find delicata squash, use 1 large acorn squash instead. The eggs will continue to cook after the dish is removed from the oven, so keep a close eye on them at the five minute mark; runny yolks will give the dish a lovely sauciness.