Egg Stuffed Rondini Squash

Wash the rondini squash and slice the tops off. Scoop out the seeds and place upright on the prepared baking sheet along with the tops. You may need to slice a bit from the bottom so it stays upright. Season with salt and pepper, drizzle with oil and bake until almost tender. Remove from the oven and place a beaten egg into each cavity. Season with salt, pepper and fresh herbs. Sprinkle with cheese and return to the oven for 10 minutes, until golden brown. Replace the tops and serve immediately.