Baked Eggs in Acorn Squash

Baked Eggs in Acorn Squash
Prep Time
10 mins
Cook Time
50 mins
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


  • 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.

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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