Preheat the oven to 425 degrees F.

Chop the tip and tail off of the acorn squash. Cut the acorn squash into four 1/2" to 3/4"-thick rounds. Scoop the seeds and innards out of each round and discard. Lightly coat both sides of each round with olive oil and place on a lightly-oiled (or sprayed) baking sheet. Sprinkle with salt and pepper and bake for 15 minutes, or until tender when poked with a fork.

Remove squash from oven and lower the oven temperature to 350 degrees F.

Crack one egg into a measuring cup that has a lip. Pour the egg into one of the squash rounds. Repeat with the remaining 3 eggs (Note: If you think you can carefully crack the eggs into the acorn squash, you can skip using the measuring cup, although I find it's easiest to use a measuring cup).

Place in the oven and bake for 12 to 15 minutes, or until egg whites have set up.

Serve with cooked crumbled bacon, sriracha (or hot sauce of choice), and any additional toppings you desire.