Sally's Recipe Of The Week: Acorn Squash Egg In The Hole
By Sally
Acorn Squash Egg In The Hole
Serves 2
Here is what you will need:
1 large Acorn Squash
4 large eggs
Parmesan cheese- as much or as little as you like
olive oil- for brushing
Kosher salt and fresh black pepper
Cilantro for topping, or parsley
sriracha - optional
Preheat your oven to 425.
Trim off about 1/2 inch from each end of squash and toss. Slice remaining midsection of squash crosswise into 4 even rounds.
Carefully carve out a hole in the center of each squash round.
Line a rimed baking sheet with parchment paper. Brush the squash with olive oil on both sides and season with salt and pepper. Bake for 15 minutes, until you can pierce the squash with a fork.
Remove squash from oven and turn the heat down to 350. Slide each egg into a squash round. I cracked a egg into a measuring glass then poured it into the squash. Do this one at a time.
Pop them back in the oven for about 12 minutes. Keep an eye on it if you like yolks runny.
Season with a little more pepper and a pinch of salt then top with some fresh grated Parmesan and chopped cilantro. Serve with sriracha on the side if desired.