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
- 2 acorn sqash, cut in half with seeds removed
- 4 teaspoons orange marmalade or apricot preserves
- 4 teaspoons maple syrup
- 2-4 dried thyme leaves
- Cooking spray
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 perserves (whichever you choose).
Add a sprinkle of thyme and 1 teaspoon of maple syrup into 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 oven for another 15-20 minutes, or until eggs are set.
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|
|Fat||4g (21% calories from fat)|