4-Ingredient Double Stuffed Butternut Squash

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Average Rating: 5 | Rated By: 15 users

This 4 Ingredient Double Stuffed Butternut Squash is incredibly tasty, cheesy and super easy to make. This is a gluten-free vegetarian butternut squash dish, made with only four ingredients plus spices. The stuffing is made with yogurt, cheddar cheese, and green onions. For flavour I used turmeric, a spice with powerful antioxidants. The reason I used turmeric is, because the mild flavour of this spice does not overpower the delicate squash. The squash, combined with the gooey cheese filling is outstanding. This is a simple dish packed with plenty of deliciousness!

3 steps to the best double stuffed butternut squash!

  1. First, you cut the squash in half, scoop out the seeds season well with pepper and bake until tender
  2. Then, mix yogurt, cheese, onions and cooked squash flesh
  3. Lastly, fill squash shells with the mixture and bake until golden

As you can see, the recipe is super easy to put together making this an easy healthy meal for a busy weeknight. 

Important facts about squash!

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. In addition, this delicate squash is high in potassium and fiber. Add turmeric to the mix, and you have a whole lot of healthiness! Another favourite squash recipe of mine is the Thai red curry with chickpeas and butternut squash. It is outstanding 🙂

 

 

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. Then, thoroughly mix the squash flesh with the yogurt mixture
  • Fill squash shells with the mixture and return to the baking pan. Bake for 20 minutes or until the top is golden brown. Serve warm


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