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4-Ingredient Double Stuffed Butternut Squash Recipe

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 Recipe
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Average Rating: 4.5 | Rated By: 3 users

Butternut squash has many possible health benefits. Although technically it is a fruit, this squash is used mostly as a vegetable. The squash is known to prevent asthma and to lower cancer risk because of its high amount of beta carotene, in addition, it is high in potassium fiber and is low in calories. This 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 as a main. Adding a light salad will make a delicious vegetarian meal. Squash is naturally gluten-free

 

 

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Ingredients

  • 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

    • 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, and it may overpower the delicate taste of squash)
  • Once the squash has slightly cooled, scoop out the flesh keeping the skin intact. Mix the 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. Serve hot


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