Egg casserole with spinach in a squash shell
Ingredients
Instructions
- 4 small butternut squash
- 4 eggs
- 100g baby spinach
- 20 cl Cream
- Salt
- Pepper
- Cut off the plump ends of the butternut squash (save the rest for another recipe), rinse them and remove the seeds and filaments.
- Steam them for about 15 minutes.
- Cut a hat, and take the flesh (reserve it for another recipe).
- Preheat the oven to 180°C (th.6). Rinse the baby spinach.
- Distribute the cream in the cavities of the squash, add the spinach then break 1 egg into each squash.
- Season with salt and pepper and bake for around 15 minutes. Serve hot, with toasted bread.
Egg casserole with spinach in a squash shell
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