Double Stuffed Butternut Squash

This simply roasted butternut squash is stuffed with creamy, tasty filling, making it a perfect addition to any main. The squash is a nice change to mashed potatoes. Add a small salad and you have a tasty vegetarian meal


1 medium size butternut squash
Freshly ground black pepper to taste
½ cup full fat plain Greek Yogurt
1 cup thinly sliced green onion
1 cup shredded cheddar cheese
½ tsp. GF ground turmeric


Preheat the oven to 375 F and line a baking pan with parchment paper
Halve the squash lengthwise, scoop out the seeds and sprinkle with pepper. Place squash skin side up on top of the prepared baking pan 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 and turmeric (I do not add salt because the cheese is already salted, and it may overpower the delicate squash)
Once the squash has slightly cooled, remove the seeds and scoop out the flesh keeping the skin intact. Combine squash with yogurt mixture and mash until all ingredients are combined
Stuff squash shells with the mix and return to the baking pan. Bake for 30 minutes or until the top is golden brown

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