Gourmet Egg-Baked Acorn Squash

Gourmet Egg-Baked Acorn Squash


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These syrup-glazed squash shells are filled with lightly seasoned eggs perfect for a unique breakfast or quick afternoon snack.Try serving with a fresh garden salad for a wonderful meal!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 2 acorn squash, halved and seeded
  • 4 tsp. orange marmalade
  • 4 tsp. maple syrup
  • 2 dried thyme leaves
  • 4 eggs

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Preheat your oven to 375°F and pour water into a baking dish, creating a one-inch bath. Spray each squash half with cooking spray and place, cut side down, into your prepared baking dish. Cook for 30 minutes. Remove, drain the water from the pan, and let stand for 10 minutes. Scoop out squash pulp so you are left with a shell. Drizzle the inside of each shell with marmalade and maple syrup. Sprinkle with thyme and gently stir. Crack one egg into each squash and return to your baking dish. Cook for another 15 minutes. Let stand for five minutes before serving.

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