Baked eggs in acorn squash with roasted peppers and dill

Baked Eggs in Acorn Squash with Roasted Peppers & Dill

Points® value
Total Time
55 min
15 min
40 min
Here's a unique way to serve eggs! You and your guests will love the beautiful and creative presentation of eggs baked into savory acorn squash. Sprinkling the eggs with feta and dill really helps to put this recipe over the top texture- and flavor-wise. If your squash happen to be large, feel free to crack two eggs into each squash half for a little bit of extra protein. You can also use the same prep method with scooped out delicata squash or bell pepper halves. Serve with a crunchy mixed green salad and a homemade vinaigrette alongside for a complete meal.


Uncooked acorn squash

2 small, 4 inch diameter, 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 egg(s)

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