2 small squashes (the size of a large coconut)
4 large Happy Eggs
2 slices bacon, cooked and chopped into small pieces
1 tbsp fresh chopped chives
A little dried or finely chopped fresh red chilli
- Preheat oven to 190℃ /Fan / gas mark 5.
- Cut the squash in half and scoop out the seeds (see tip below). Put onto a baking tray, put 1 tsp water into the centre of each. Cover tray with foil and tuck the foil under the baking tray to trap in the steam while cooking. Bake for 30 minutes or until a sharp knife goes easily into the squash flesh.
- Uncover the squash, spoon out any liquid in the squash halves. Break a Happy Egg into each hole. Re-cover and bake for a further 15 minutes or until the Happy Eggs are cooked to your liking.
- Put onto plates, scatter with bacon, chives and chilli and serve.
Rinse the squash seeds under cold water to remove the flesh. Toss the seeds in a little oil. Put onto a baking tray lined with baking parchment and roast until crispy. Toss in 1 tsp maple syrup and return to the oven for 3 minutes. Cool and serve as a snack or chopped and sprinkled over the cooked squash or salads.