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1
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment).
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2
Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes.
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3
Squeeze the squash to remove as much liquid as possible.
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4
Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat.
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5
Set aside 3 tablespoons scallion greens.
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6
Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes.
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7
Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes.
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8
Stir in the parsley, nutmeg, and pepper to taste.
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9
Cook until the mixture is slightly dry, about 1 more minute.
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10
Remove from the heat and let cool, 5 minutes.
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11
Spread the squash evenly in the skillet.
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12
Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one.
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13
One at a time, crack each egg into a small bowl and pour into an indentation.
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14
Season with salt and pepper, and sprinkle with the cheese.
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15
Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes.
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16
Scatter the reserved scallion greens on top.
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17
Photograph by Con Poulos
