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)
How to Make It
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.
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.
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.
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.
Fun and easy to do. I added the scooped out squash to the onion and garlic mix. Next time, I'll add more fresh thyme than called for and possibly a chantrelle mushroom or maitake mushroom to the filler. I used duck eggs instead of chicken eggs. I'm considering an asiago cheese topping or filling additive. Plus, I'd scoop out more of the squash to the edges. I used a grapefruit spoon, Worked well.
Could I do this over a charcoal or gas grill? I may try it :) It looks great but I don't want to turn on the oven in the summer! If I do try it I will probably use fresh herbs in the bottom of the squash to avoid having to cook the onions and garlic - maybe use fresh thyme, garlic chives, something like that.
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