This acorn squash egg-in-a-hole is made with just three healthy ingredients and makes for a festive fall breakfast or an easy breakfast-for-dinner meal. 

Acorn Squash Egg-In-A-Hole is a Festive, Healthy Breakfast 

Sure, stuffed acorn squash recipes are pretty, but acorn squash egg-in-a-holes are a festive surprise. 

Why I love this simple egg dish: 

• Good source of protein
• Easily adjustable by playing around with different cheeses and spices 
• Rich in vitamin A and fiber 

I’ve served these for breakfast with feta cheese and a drizzle of hot sauce as well as alongside a salad for a light dinner — which we all can use more of during the holidays! 

What You’ll Need

• Acorn Squash
• Avocado oil
• Salt and pepper
• Eggs 
• Cajun seasoning 
• Feta cheese
• Optional hot sauce  

Ingredient alternatives for making acorn squash egg-in-a-hole 

• Oil: the key is using an oil that can withstand high heat. Coconut oil and canola oil can both be used in place of the avocado oil. 
  
• Seasonings: I love cajun seasoning on my eggs, but feel free to change it up. An Italian seasoning blend, paprika and basal, or cumin and chili powder are all good options. Of course you can also stick with the classic salt and pepper pairing. 
  
• Cheese: if you don’t like feta, you can use a handful of other cheeses. Hard Italian cheeses like parmesan, asiago, or Romano would got great with an Italian spice blend or paprika option. If you go the cumin and chili powder option then I’d use pepper jack or cotija. 

How to cut acorn squash 

To make it even easier to cut (and cook a bit faster), I recommend piercing the acorn squash a few times with a form and then microwaving it for 2 minutes. 

Next, use a sharp knife to remove the stem and bottom of the squash. Cut the squash in half horizontally, and then each half in half one more time to end up with 4 equal slices. 

Using a spoon, remove the seeds and scoop out the center to make holes in the center of each slice. Place on a baking sheet with parchment paper. 

Cooking acorn squash egg-in-a-hole in the oven 

Before placing in the oven, I use a basting brush to cover the tops of each slice with avocado oil. I also find that with the brush I don’t always need the full 2 tablespoons of oil. 

Sprinkle salt and pepper over the rings and then bake for 25-30 minutes until they rings are soft and starting to brown. 

Next, remove the baking sheet from the oven and carefully crack one egg into the center of each squash. 

To prevent any shells getting in, I find cracking the egg into a measuring cup first and then pouring it into the hole helps, plus it makes it easier to get the egg where you want it to go. 

Sprinkle each egg with cajun seasoning. Return to oven and cook 8-10 minutes or until whites are just set and the yolk is still runny. Make sure to keep a close eye at the 8 minute mark as the eggs will quickly go from too runny to too hard. 

After baking, I added a sprinkle of feta cheese and hot sauce. 

What to serve with these acorn squash egg-in-a-holes for a balanced breakfast

For a low calorie, low carb breakfast you can make the holes a little bigger and crack two eggs into the center. 

However, for a more balanced breakfast, I recommend adding a side of fruit and a few slices of avocado. Or if serving for lunch or dinner, a green salad with season fruit pairs nicely.

Other fall-inspired savory breakfasts 

• Cast Iron Sweet Potato Frittata from The Healthy Toast
• Butternut Squash Toast with Fried Egg from Naturally Ella
• Healthy Sweet Potato, Black Bean, and Avocado Breakfast Burritos from Ambitious Kitchen
• Butternut Squash Breakfast Hash from Fit Foodie Finds

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Print Recipe

Acorn Squash Egg-In-A-Hole

This acorn squash egg-in-a-hole is made with just three healthy ingredients and makes for a festive fall breakfast or an easy breakfast-for-dinner meal.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Egg-In-A-Hole, Healthy breakfast

Servings: 4

Calories: 211kcal

Ingredients

• 1 acorn squash
• 2 tablespoons avocado oil
• Pinch salt and pepper
• 4 large eggs
• ½ teaspoon cajun seasoning or seasoning blend of choice
• ¼ cup feta cheese
• Optional: hot sauce for serving

Instructions

• Preheat oven to 425 F and line a baking sheet with parchment paper.
• Wash squash then pierce a few times with a fork. Place on a microwave-safe plate and microwave for 2 minutes. Allow to cool slightly.
• Using a sharp knife, slice off the stem and bottom of the squash. Next, cut horizontally into 4 equal-sized rings. Remove seeds using a spoon. If needed, scoop out the center of the slices to make holes in the center. Place on prepared baking sheet.
• Brush avocado oil over both sides of each acorn squash ring and sprinkle with salt and pepper. Place in oven and bake for 25 minutes.
• Remove from oven and carefully crack one egg into the center of each squash. Alternatively, you can crack one egg at a time into a measuring cup and then pour the egg into the center of the squash.
• Sprinkle each egg with cajun seasoning. Return to oven and cook 8-10 minutes or until whites are just set and the yolk is still runny.
• Remove from oven and serve immediately. Sprinkle with feta cheese and optional hot sauce.

Notes

Nutrition for ¼ of recipe: 211 calories, 14 g fat (4 g saturated), 13 g carbs, 2 g fiber, 1 g sugar, 10 g protein