These stuffed squash pots are a wonderfully whimsical way to serve a nice brunch and impress your guests.
Preheat oven to 400°F (200°C).
Prick squash or pumpkins with a paring knife. Microwave each for 3 minutes on high power. Slice 1½-inch (4 cm) off the top; remove seeds and stringy pulp from squash. Arrange squash and tops on a large parchment paper-lined baking sheet.
In a large bowl, whisk together 8 eggs and broth; add bread, chorizo, onion, celery, Oka cheese and herb seasoning, stirring to combine. Divide filling among squash. Bake for 40 minutes or until cooked through.
Remove from oven and top each squash with 1 egg. Bake for 10 minutes, until whites are set and yolks are still runny or until desired doneness.
Garnish with microgreens and pepper to taste. Serve with squash tops propped on the side.
Tip: Increase or decrease cooking time if using larger or smaller squash/pumpkins.
Tip: Break each egg into a small bowl before adding to top of each squash to prevent shells from getting into your mixture.