4 roly poly squash
About 2 tbl. olive oil divided
1 onion, finely chopped
1 tsp. salt, divided
3 garlic cloves, minced
1 tsp. thyme
8 eggs

Preheat oven to 375. Cut squash in half. Scoop out and discard insides of squash, leaving a shell at least 1/4" thick. Brush squash with about 1 tbl. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.

Meanwhile, heat remaining 1 tbl. olive oil in a frying pan over medium heat. Add onion and 3/4 tsp. salt. Cook, stirring occasionally, until onion is soft, 3-5 minutes. Add garlic and cook, stirring until fragrant, 30 seconds. Add thyme and cook, stirring until combined.

Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt. Bake until eggs are set, 15-20 minutes. Serve immediately.

*Depending on the size of the squash, you may want to double the filling recipe.