Baked Eggs in acorn squash with roasted peppers & dill
1
Points®
Temps total: 55 min • Préparation: 15 min • Cuisson: 40 min • Portions: 4 • Difficulté: Facile
If your squash are large, feel free to crack two eggs into each squash half for extra protein.
Ingrédients
Uncooked acorn squash
2 small, halved lengthwise, seeds removed
Cooking spray
2 spray(s)
Kosher salt
½ tsp(s), or to taste
Black pepper
¼ tsp(s), freshly ground or to taste
Dried oregano
¼ tsp(s)
Raw egg
4 large
Roasted red peppers (packed in water)
½ cup(s), diced
Crumbled feta cheese
¼ cup(s)
Fresh dill
1 tsp(s), minced
Instructions
1
Preheat oven to 425ºF. Line a baking sheet with parchment paper.
2
Cut a thin slice off bottom of each squash half so it sits flat. Place squash halves, cut side up, on prepared pan and coat with cooking spray; sprinkle with salt, pepper, and oregano. Roast until squash are just tender and a paring knife can pierce flesh without much resistance, about 25 minutes.
3
Sprinkle squash halves with more salt and pepper (optional); crack an egg into each one. Evenly divide peppers over top.
4
Return squash to oven; bake until eggs are set to your liking, about 15 minutes for a still-runny yoke and up to 20 for a set yoke. Sprinkle each with 1 Tbsp feta and some dill. Serve immediately.
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