Baked Egg In Acorn Squash with Parsley & Crushed Red Pepper

Ingredients:

1 Small Acorn Squash, cut in half crosswise, seeds removed
2 Large Eggs, room temperature
Olive Oil
Salt & Pepper
Crushed Red Pepper
Flat Leaf Parsley, chopped

Instructions:

1. Preheat oven to 425° F
2. Line a baking sheet
3. Cut a little sliver off of the top and bottom of your squash halves to create a flat surface
4. Drizzle with olive oil
5. Season with salt and pepper
6. Bake for 30 minutes, or until just fork tender
7. While baking, crack your eggs into individual ramekins or small bowls
8. Once Squash are ready, remove from oven and gently slide eggs into the squash
9. Return to oven and bake for 8 minutes or until egg whites are set (bake longer if you'd like a firmer yolk)
10. Season with salt and pepper and serve with crushed red pepper and chopped parsley