Egg Filled Acorn Squash
Ingredients
  • three acorn squash
  • olive oil
  • seasoned salt
  • black pepper
  • spinach leaves
  • 6 eggs
  • minced rosemary
  • sage leaves
  • butter
  • parmesan cheese
Instructions
  1. Slice the acorn squash in slices about ½ inch thick.
  2. Place the nicest rings on a baking sheet and smear with olive oil. (save the other pieces for another meal.)
  3. Sprinkle seasoned salt and crushed black pepper on both sides
  4. Bake in a preheated 425 degree oven for 15 minutes on each side, flipping once.
  5. Add about 1 T. butter to a nonstick skillet
  6. Put the squash slices in the butter, then place some spinach leaves inside the hole.
  7. Carefully drop a whole egg into the center of the squash, and sprinkle with salt and pepper.
  8. Scatter some sage leaves and minced rosemary around the squash slices.
  9. Place a lid on top and let them cook at low temperature until the whites are cooked, but the yolks are still runny. This could take anywhere from 5 to 10 minutes. Keep checking.
  10. Sprinkle with freshly grated parmesan cheese and more minced rosemary.
Recipe by Ciao Chow Linda at http://ciaochowlinda.com/2017/10/egg-filled-acorn-squash.html