Baked Eggs in Acorn Squash

Baked Eggs in Acorn Squash
Prep Time
10 mins
Cook Time
50 mins
Yield
2 servings
Recipe by: Sarah, The Smart Kitchen

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
  • 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 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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
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