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


  • 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


  • 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.


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