Baked Eggs in Acorn Squash
A great, warm treat to serve before any meal, as an appetizer or for a midday snack.
Make This Recipe
Ingredients
- 2 acorn sqash, cut in half with seeds removed
2 Eggland's Best eggs, large - 4 teaspoons orange marmalade or apricot preserves
- 4 teaspoons maple syrup
- 2-4 dried thyme leaves
- Cooking spray
Preparation
- Preheat oven to 375 degrees F.
- Coat each half of squash in cooking spray; cook cut side down in about 1 inch of water for 30 minutes.
- Remove squash when finished and drain water.
- Gently scoop squash pulp away from skin so you're left with just a shell.
- Add 1-2 teaspoons of marmalade or preserves (whichever you choose).
- Add a sprinkle of thyme and 1 teaspoon of maple syrup into the center of each squash half.
- Stir contents of squash half well and crack 1 egg in each squash shell.
- Return to pan and cook in the oven for another 15-20 minutes, or until eggs are set.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 175 |
| Fat | 4g (21% calories from fat) |
| Saturated Fat | 4g |
| Cholesterol | 175mg |
| Sodium | 70mg |
| Carbohydrates | 29g |
| Dietary Fiber | 3g |
| Protein | 8g |