Paleo Egg-in-the-Hole

Ingredients

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

Instructions

1. 1

   Preheat oven to 375F

2. 2

   Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.

3. 3

   Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.

4. 4

   While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.

5. 5

   Take the squash out of the oven and drizzle each slice with a little bit of olive oil.

6. 6

   Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs

7. 7

   Return to the oven for 8-10 minutes or until the eggs are done to your liking

8. 8

   Garnish with fresh parsley and serve immediately.

9. 9

   Drizzle with maple syrup if desired.