Pattypan squash with eggs (recipe)

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Pattypan squash with eggs (recipe)
NamePattypan squash with eggs
IngredientsOlive oil Onion Sea salt Garlic cloves Fresh thyme leave Eggs
Cooktime (in hours)0.75
Preptime (in hours)0.25
Totaltime (in hours)1
Keto friendlinessKeto friendly
Calories81
Fat5
Protein6.5
Carbohydrate2.2
Fiber0.2
Net carbohydrates2
Sugar1
Saturated fat1.6
Cholesterol (mg)211.5
Sodium361.3
Servings8
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
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Pattypan squash with eggs (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Pattypan squash with eggs (recipe) details

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Pattypan squash with eggs (recipe)


  1. Preheat oven to 375 8. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
  2. Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bakeuntil tender when pierced with a fork, 15 minutes.
  3. Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons salt.
  4. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
  5. Add thyme and cook, stirring, until combined.
  6. Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt.
  7. Bakeuntil eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.

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Pattypan squash with eggs (recipe) details

Time:
Prep Time in Hours and Mins:1H

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