Baked Eggs with Delicata Squash, Spinach and Feta
- Total Time
The peels of squash like acorn and delicata are not only edible, but delicious and packed with tons of nutrients (plus, no peeling equals less prep time).
cooking spray2 spray(s)
chopped frozen spinach30 oz, three 10 oz packages, defrosted, well-drained
uncooked onion(s)1 large, yellow variety, minced
garlic clove(s)2 medium clove(s), minced
ground cumin1 tsp
kosher salt¼ tsp
black pepper⅛ tsp, freshly ground
cayenne pepper1 pinch
uncooked delicata squash2 medium, trimmed, seeded, sliced in 1/2-inch-thick circles
olive oil1 Tbsp
oil-cured olives10 item(s), chopped
crumbled feta cheese2 Tbsp
fresh parsley½ cup(s), flat leaf-variety, coarsely chopped
- Preheat oven to 425°F. Coat 13- X 9-inch baking dish with cooking spray.
- 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.
- 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.
- Serving size: 3 c vegetables and 1 egg