Friend of Julie: Baked Eggs in Squash Rings

This yummy recipe comes from our key contributor Jennifer. In this recipe you roast slices of acorn squash, turn them over, and then add an egg to the center of each squash. Plan on about an hour from your first cut of the squash to your first bite - which by the way is incredible!
Ingredients

• 1 carnival or acorn squash
• Olive oil
• 3-4 large eggs (1 per slice of squash)
• Salt and pepper to taste
• Fresh herbs or freshly grated cheese (optional - to add before serving)

Directions

1. Prepare the squash: slice crosswise into 3/4 inch-thick rings, then scrape out the seeds and pulp. I used organic acorn squash.
   
2. Preheat the oven to 425 and line a baking sheet with tinfoil. 
3. Spray the baking sheet lightly with cooking spray or coat with a little olive oil. 
4. Place the prepared squash rings on the baking sheet, and brush the tops and insides with some olive oil.
5. Bake the rings for 20 minutes, then flip them over and return the baking sheet to the oven.
   
6. Prepare the eggs by cracking each one into its own bowl or cup. 
7. Remove the baking sheet from the oven and slide one egg into the middle of each squash ring.
8. Sprinkle eggs with salt and pepper and then carefully return the pan to the oven. 
9. A tiny bit of egg white may ooze out from the edge of the squash rings, but the pan should be hot enough to set the eggs fairly quickly and keep you from losing too much.
10. Bake for 8-12 minutes or until the whites are almost set and the yolks are almost done to your liking, as the eggs will continue to cook after you remove them from the oven
11. Use a spatula to carefully transfer the squash and egg rings onto plates.
12. Serve hot.
13. Top with salt, pepper, herbs, and cheese as desired.

Next time, I make this dish I will slice the squash thicker than I did today. This is one of my new favorite dishes!