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Pattypan Squash with Eggs

Total time 1 hr
Yield Makes 8 servings
These adorable baked egg cups are made from pattypan squash, cousin to the better known crooked neck squash.  Simply scoop out the insides of squash, bake until tender, then crack an egg into the center of each squash and bake until eggs are set. 

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)

Nutrition Information

  • calories 165
  • caloriesfromfat 48 %
  • protein 10 g
  • fat 8.9 g
  • satfat 2.1 g
  • carbohydrate 14 g
  • fiber 3.9 g
  • sodium 366 mg
  • cholesterol 212 mg

How to Make It

  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.

  4. Note: Nutritional analysis is per squash.

Cook's 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.