I love the garden vegetables that are in abundance this time of year, and one of my favorites, is squash. Pattypan is a mild, sweet summer squash that is perfect for savory dishes. Here's a great recipe for breakfast, lunch, or dinner!

Ingredients:

• 4 medium pattypan squash
• 4 eggs
• 1 red bell pepper, diced
• 2 small onions, diced (approx 2" diameter each)
• 1 Tbsp minced garlic
• 1-2 Tbsp Omega Crunch Roasted Garlic Shelled Flax (available here: http://bit.ly/1hMAp8R)
• olive oil (for brushing squash)

Method:

Preheat oven to 375 F.

Line a baking sheet with parchment paper.

Cut the tops of each squash and scoop out the insides leaving about 1/4" flesh around the edges. Brush the inside of each squash with olive oil. Place evenly on the baking sheet and bake in preheated oven for 20 mins. While the squash is baking sautee the pepper, onions, garlic and flax over medium heat until onions are transluscent. Remove squash from the oven and crack 1 egg into each. Return to oven for 20 minutes. Remove again, and spoon the pepper/onion mixture over each egg, Return again to the oven and cook for another 5-10 minutes or until egg whites are cooked through.

Approx. Nutritional Info Per Serving (1 stuffed squash):

157 cals, 11g carbs, 10g fat, 9g protein, 2g fiber, 2g sugar

Recipe by Kitchen Caleigh

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