Ciao Chow Linda

Egg Filled Acorn Squash

Serves: 6 servings

Ingredients

• three acorn squash

• olive oil

• seasoned salt

• black pepper

• spinach leaves

• 6 eggs

• minced rosemary

• sage leaves

• butter

• parmesan cheese

Instructions

1. Slice the acorn squash in slices about 1/2 inch thick.

2. Place the nicest rings on a baking sheet and smear with olive oil. (save the other pieces for another meal.)

3. Sprinkle seasoned salt and crushed black pepper on both sides

4. Bake in a preheated 425 degree oven for 15 minutes on each side, flipping once.

5. Add about 1 T. butter to a nonstick skillet

6. Put the squash slices in the butter, then place some spinach leaves inside the hole.

7. Carefully drop a whole egg into the center of the squash, and sprinkle with salt and pepper.

8. Scatter some sage leaves and minced rosemary around the squash slices.

9. Place a lid on top and let them cook at low temperature until the whites are cooked, but the yolks are still runny. This could take anywhere from 5 to 10 minutes. Keep checking.

10. Sprinkle with freshly grated parmesan cheese and more minced rosemary.