Acorn squash rings make the perfect container for baked eggs in a hole. This is a delicious way to enjoy sweet roasted acorn squash for breakfast.
- 1 acorn squash (4 inches in diameter)
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoons black pepper
- 1/4 teaspoons salt
- Preheat oven to 375°F.
- Slice the top and bottom off of an acorn squash. Then slice the squash in half crosswise. Slice each section crosswise to get 4 rings.
- Use a spoon to scoop out the seeds and pulp. Separate the seeds from the pulp and discard the pulp.
- Oil a sheet pan and lay out squash rings. Scatter seeds around the rings, leaving the centers empty for eggs later. Coat each ring with oil and season with salt and pepper.
- Bake for 20-30 minutes or until fork tender.
- Crack an egg into each ring and broil 2-5 minutes until the whites set, but the yolks are still soft. I like mine runny so I will broil them until the whites turn opaque. You can cook the eggs a minute longer with the oven turned off.
Season this dish with your favorite herbs and spices.
Be careful not to overcook eggs!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: baked acorn squash eggs in a hole low-carb breakfast