Ingredients

The following ingredients have 5 Servings
  • 2 acorn squash
  • 8-12 Davidsons Safe Choice Eggs
  • salt
  • pepper
  • 1-2 Roma tomatoes (dicedChimichurri Sauce)
  • 2 cups parsley
  • 1 cup cilantro
  • 1 green onion
  • 3 garlic cloves (or less if you aren’t that in to garlic)
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tsp salt

Instruction

  • Preheat oven to 350F. Line a large baking sheet with parchment paper or aluminum foil, spray with cooking spray of choice. 
  • Make a slit in your acorn squash with a large knife. Microwave for 2 minutes to make it easier to cut.  OPTION 1:  If you have a super sharp knife, cut it into even 1-inch slices to make the rings.  Discard the ends or cut into wedges to bake with the rings. Lay the rings out on the baking sheet and bake for 20 minutes or until tender.  (Include the wedges too you can eat them whenever you want!) OPTION 2: Cut the acorn squash in half WIDTH ways meaning across the middle NOT from the stem to bottom.  Bake face down for 20 minutes or until tender, then cut into rings. 
  • While the squash is baking, combine all the ingredients for the chimichurri sauce in a blender or food processor. Blend or process until well combined.  Adjust salt as needed. 
  • Once the squash is done baking you, let it cool for at least 10 minutes. Then, heat a large skillet on medium-low.  Add fat like butter or oil or cooking spray to the skillet.  Place the rings side by side in the skillet (if there is one side that is flatter or more even than the others make sure that side goes face down).  Crack an egg in the center of the acorn squash ring hole, cook until the desired level of doneness of the egg is achieved.  For a sunny side up egg, this will only be a few minutes. For runny yolks and cooked whites, you can place the lid on the pan and help steam the eggs, so the outside egg white cooks but the inside stays runny.   
  • Remove from skillet; drizzle squash egg rings with 1-2 tablespoons of chimichurri sauce and 1-2 tablespoons Roma tomatoes. Remember, the outside of the acorn squash is not edible so use a knife to cut it off, or eat from the inside out!