Ingredients

2 small butternut (or 1 large)

2 tablespoons olive oil

½ yellow onion, diced

125g white mushrooms (about 6-8 mushrooms)

100g baby spinach (about 4-5 cups)

½ cup grated cheddar cheese

4 large eggs

Salt and pepper to taste

Directions

1. Preheat the oven to 400F. Cut the butternut in half lengthwise and rub olive oil on the flesh with a sprinkle of salt and pepper. Place the butternut cut side down on a lined baking tray. Cook for 30-40 minutes until softened.

2. In a skillet on medium heat, add 1 tablespoon olive oil and cook the onions for 4-5 minutes until translucent, then add the mushrooms and cook for another 5 minutes. Add the spinach and cook until all the vegetables are wilted.

3. Once cool enough to handle, scoop out the butternut flesh into a bowl, leaving a small border so the skin holds its shape. Add the mushroom and spinach mixture, cheese, and a pinch of salt and ground pepper to the bowl. Mix to combine.

4. Add the filling back into the butternut skins. Using a spoon create a well in each butternut half and crack the egg inside it.

5. Bake again for another 8-12 minutes until the egg is cooked to your liking. Note, that the egg will continue to cook and solidify a bit when you pull it out of the oven, so if you jiggle the pan and the egg is still a bit soft it might be perfect if you like a medium-cooked egg.