Squash Egg Bake

Step 1:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2:
In a small bowl, mix together oregano, salt, pepper, paprika, and chili powder.

Step 3:
Leaving skin on, slice squash into six ½-inch (1 cm) thick rounds. Remove seeds, making the cavity bigger if necessary. Place on the prepared baking sheet and brush both sides of the squash with oil. Sprinkle each side with the spice mixture. Bake for 15 minutes, or until tender.

Step 4:
Remove the baking sheet from the oven. Crack one egg into each hole. Bake for an additional 10 minutes, or until the egg whites are cooked through.

Step 5:
Sprinkle with Feta and garnish with fresh oregano.