|Candy Roaster Squash|
I cut the squash into 1" rings, peeled them, then removed the seeds. The rings were baked at 375 for about 30 minutes until tender. Then I removed the rings, placed them in a hot skillet and cracked an egg into the center hole of each squash ring. Two eggs are perfect for me, so I also fried a second egg to top off each ring. Some poached leeks and fried shallots finished off the plate.