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.

• 4 4 small Buttercup/Kabocha squash, pie pumpkin or acorn squash (about 850 g each and 6 inches (15 cm) wide)
• 12 12 eggs, divided
• 125 ml 1/2 cup chicken broth
• 750 ml 3 cups ½-inch (1 cm) cubed day-old bread (French or Italian loaf)
• 250 ml 1 cup chopped mild semi-dry cured chorizo sausage
• 125 ml 1/2 cup diced onion
• 125 ml 1/2 cup diced celery
• 125 ml 1/2 cup diced Oka cheese
• 15 ml 1 tbsp dried Italian herb seasoning
• microgreens and black pepper to garnish