Double Stuffed Butternut Squash

Butternut squash has many possible health benefits. Although technically it is a fruit, this squash is used mostly as a vegetable. Known to prevent asthma and to lower cancer risk because of its high amount of beta-carotene it is considered super healthy. This sweet squash is also high in potassium fiber and is low in calories. Double stuffed butternut squash recipe is simple to make and has only 4 ingredients plus spices.  The cheesy filling is delicately spiced as not to overpower the tasty squash. Serve as a healthy side replacing mashed potatoes or main. Adding a light salad will make a delicious vegetarian meal. Squash is naturally gluten free




1 small butternut squash (about 3/4 lb. / 12 oz.)
Freshly ground black pepper to taste
1/3 cup full fat plain Greek Yogurt
1 cup thinly sliced green onion/spring onion (about 6)
1 cup shredded cheddar cheese
½ tsp. GF ground turmeric


Preheat oven to 375 F and line a baking pan with parchment paper
Halve the squash lengthwise, scoop out the seeds and generously sprinkle the squash with pepper. Place squash on prepared baking pan skin side up and roast for 30 – 35 minutes or until tender. Remove from the oven and cool slightly
While the squash is roasting, in a medium size bowl combine yogurt, onion, cheddar cheese and turmeric (I do not add salt because the cheese and yogurt is already salted, and it may overpower the delicate squash)
Once the squash has slightly cooled, scoop out the flesh keeping the skin intact. Using a spatula mix squash with yogurt mixture until well combined
Fill squash shells with the mix and return to the baking pan. Bake for 20 minutes or until the top is golden brown

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