Pattypan Squash with Eggs

Harvest or buy the squash when they're little and sweet. Prep and Cook Time: about 1 hour. Notes: If your eggs are small, use a couple of them for each squash. Bake the squash cups up to 4 hours ahead and keep at room temperature, covered.

Total Time: 1 hour(s)
Yield: Makes 8 servings

Ingredients

• 8  pattypan squash (4 yellow and 4 green, each 5 in. across)
• About 2 tbsp. olive oil, divided
• 1  medium onion, finely chopped
• 1  teaspoon  sea salt, divided
• 3  garlic cloves, minced
• 1  teaspoon  minced fresh thyme leaves
• 8  large eggs (see Notes)

Preparation

1. Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.

2. Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan over medium-high heat. Add onion and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add thyme and cook, stirring, until combined.

3. Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.

Note: Nutritional analysis is per squash.

Nutritional Information

Calories:

165 (48% from fat)

Protein:

10g

Fat:

8.9g (sat 2.1)

Carbohydrate:

14g

Fiber:

3.9g

Sodium:

366mg

Cholesterol:

212mg