Baked eggs with delicata squash, spinach, and feta
4
2
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
6
Difficulty
Easy
Look at how colorful and beautiful this baked egg dish is. It'll make your guests swoon the second you put it out on the table. In case you never knew, 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, which is always a win). If you can’t find delicata squash, you can 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.
Ingredients
Cooking spray
2 spray(s)
Chopped frozen spinach
30 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 cumin
1 tsp
Kosher salt
¼ tsp
Black pepper
⅛ tsp, 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
Egg(s)
6 large egg(s)
Oil-cured olives
10 item(s), chopped
Crumbled feta cheese
2 Tbsp
Fresh parsley
½ cup(s), flat leaf-variety, coarsely chopped