Baked Eggs and Acorn Squash

Spring is in swing! The days are getting longer (and warmer) but the evenings are still chilly - the perfect time of year for warm, nourishing dinners full of vegetables and greens. I love this recipe for baked eggs inside of acorn squash - it reminds me of childhood 'egg in a hole' breakfasts, but a much healthier version! These babies are easy to make, look beautiful on the dinner table, and they are delicious! PS- no need to restrict this dish to dinner; baked eggs and acorn squash also make a great addition to brunch and save well for the next day.

INGREDIENTS (Serves 2)

1 small acorn squash halved lengthwise and seeded
2 eggs
1 TSP fresh thyme leaves
2 TSP chile paste (such as sambal oelek)
2 TBS olive oil
salt and pepper to taste
fresh baby arugala (optional)
avocado (optional)

DIRECTIONS

Preheat oven to 425 degrees with rack in the upper third of the oven. Line a baking sheet with parchment paper or foil.
Rub squashes all over with 1 tablespoon oil. Season with salt, pepper, and thyme leaves.
Place squashes cut-sides down, on the baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
Turn squashes cut-sides up and roast 5 minutes more.
Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt and pepper.
Return to oven on a rack in the lower 1/3 of the oven.
Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for doneness at early end of range, removing squashes with cooked eggs as they're done.)
Let stand 3 minutes, then serve, with more chile paste, a side of fresh arugula, and avocado slices. (Remember that acorn squash skins are technically edible, but it's best to just eat the tasty goodness inside and discard the skin, especially if you are prone to digestive issues).