Ingredients

The following ingredients have 4 Servings
  • 1 small Acorn Squash
  • 2 Eggs
  • 3 Tbs EVOO divided
  • Pinch of Sea Salt
  • Pinch of Pepper
  • 1 tsp dried Thyme
  • 2.5 oz fresh Spinach
  • 1 small Shallot finely chopped

Instruction

  • Preheat oven to 450 degrees
  • Trim ends off of Acorn Squash, cut in half lengthwise, and scoop out seeds
  • Place Acorn Squash on baking sheet lined with parchment paper
  • Brush 2 Tbs of EVOO over insides of squash
  • Sprinkle with Salt, Pepper, and Thyme
  • Turn squash over so the inside is face down
  • Bake 20 minutes
  • While the squash is cooking saute the spinach
  • In a medium frying pan add 1 Tbs of EVOO and heat over med heat
  • Add Shallots and saute 1-2 min
  • Add Spinach and saute 4-5 min, set aside
  • When Acorn Squash has cooked, remove from oven and flip over so inside is facing up
  • Add one Egg to the center of each half of squash
  • Bake 10-15 min or until yolks have set
  • Serve immediately along with the sautéed Spinach
  • Enjoy!