Eggs Baked in Squash
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You can use this order modafinil online roasting method for any squash, but baked eggs works best in squash with small, round cavities, like acorn, buttercup, red Kuri, and carnival. I like to roast the seeds alongside the squash, and I learned from Martha Stewart Livingthat you don't even need to clean them!
  • 1 or 2 small winter squash
  • Extra-virgin olive oil or coconut oil
  • Salt and freshly ground pepper
  • Eggs (1 for each squash half)
  1. Preheat the oven to 400°.
  2. Halve each squash from the stem end to the blossom end. Scoop out the seeds and reserve, if desired. Line a baking sheet with parchment paper. Brush the cut sides of the squash with oil and season with salt and pepper. If you're using the seeds, toss them with olive oil, salt, and pepper. Roast the squash cut side down until the edges are browned and the flesh is tender when pierced with a fork, 20 to 30 minutes, depending on the thickness of the squash. At this point, you can let the squash cool to room temperature and refrigerate for several days.
  3. To bake eggs in the squash, preheat the oven to 350°. Arrange the roasted squash halves cut side up, cutting off the small piece of the bottoms if necessary to help the squash sit flat. Crack 1 egg into each squash half and bake until just set, 15 to 20 minutes. (If the squash starts off cold, it could take a few minutes longer.)
  4. Sprinkle with salt and serve.
Recipe by Eat Better, Drink Better at