Baked Eggs in Acorn Squash with Roasted Peppers & Dill

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, or to taste

black pepper

¼ tsp, freshly ground or to taste

dried oregano

¼ tsp


4 medium

roasted red peppers (packed in water)

½ cup(s), diced

crumbled feta cheese

¼ cup(s)


1 tsp, fresh, 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 yolk and up to 20 for a set yolk. Sprinkle each with 1 Tbsp feta and some dill. Serve immediately.
  5. Serving size: 1 squash half

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