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4-Ingredient Double Stuffed Butternut Squash

Published: November 9, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 50 Minutes
Serves Serves 4
4-Ingredient Double Stuffed Butternut Squash
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Average Rating: 5 | Rated By: 14 users

This vegetarian stuffed butternut squash recipe is simple to make, gluten-free and all you need is four ingredients plus spices. The squash is stuffed with a most delicious cheesy filling which is made with yogurt, cheddar cheese and green onions. For added flavour, I used healthy turmeric as a spice as not to overpower the delicate taste of the squash. This recipe is super easy to put together making this an easy healthy meal for a busy weeknight. The squash, combined with the gooey cheese filling is outstanding.

Butternut squash has many possible health benefits. Although technically it is a fruit, this low-calorie squash is used mostly as a vegetable. This squash is known to prevent asthma and to lower cancer risk because of its high amount of beta carotene, and in addition, it is high in potassium and fiber. If you like squash you must try this Thai red curry with chickpeas and butternut squash

 

 

 

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Ingredients

  • 1 small butternut squash (about 3/4 lb. / 12 oz.)
  • GF ground black pepper or 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

    • Instructions

  • 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
  • Once the squash has cooled enough to handle, scoop out the flesh keeping the skin intact. Mix the squash flesh 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. Serve warm


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