1 Veggie Box acorn squash
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 eggs
1/2 cup freshly grated Parmesan cheese
Fresh herb of your choice, for garnish

1 Veggie Box acorn squash 4 eggs 1/2 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Wash the squash and cut crosswise into approximately 3/4- to 1-inch slices. Scoop out the seeds and hollow out the middle of each slice to allow room for an egg.
Arrange the squash on the baking sheet and brush each ring with olive oil inside and out, then season with salt and pepper. Bake on the center rack of the oven for 20 minutes, until the squash has softened.
Remove the baking sheet from the oven and gently crack and slide 1 egg into the center of each squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, until the egg whites are set and the yolks are firm but not fully set.
Top with Parmesan, garnish with fresh herbs, and drizzle with olive oil. Enjoy!