Ingredients
🥄 1 acorn squash
🥄 1 tablespoon olive oil
🥄 ¼ teaspoon pepper
🥄 ¼ teaspoon salt
🥄 ½ teaspoon oregano
🥄 ½ teaspoon dried parsley
🥄 ½ teaspoon chili flakes
🥄 2 large eggs
🥄 ½ cup roasted red peppers
🥄 ½ cup artichoke hearts
🥄 ½ cup feta cheese
🥄 2 tablespoons green onions
Instructions
👨🍳 Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds.
👨🍳 Drizzle squash halves with olive oil and season with salt, pepper, oregano, parsley, and chili flakes.
👨🍳 Roast face-side up for 30-35 minutes until fork-tender.
👨🍳 Whisk together eggs, red peppers, artichoke hearts, and feta in a bowl.
👨🍳 Once squash is done, cut each half in half again to create shallow boats.
👨🍳 Spoon egg mixture into each squash half.
👨🍳 Top with chopped green onions and serve immediately.
Notes
Prep the egg mixture up to 24 hours ahead. Reheat leftovers at 350°F for 10 minutes.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15