I made this the other night and wasn’t expecting it to be as good as it turned out! I saw the recipe on Martha Stewart and adapted it slightly to make it a little healthier. This was beyond easy to prepare and was surprisingly filling on its own but would pair great with a simple salad.
- 1-2 large butternut squash
- 1 small onion, diced
- 3/4 c. fat free sour cream or plain yogurt
- 2 tsp broth, for cooking
- 2 eggs, lightly beaten (or Ener-G if you want to go vegan)
- 2-3 cloves garlic, minced
- 1 tsp dry mustard
- 1/3 c. shredded cheese of your choosing
- salt and pepper to taste
- 3/4 c. whole wheat breadcrumbs
- 1 tbsp fresh thyme
- Pinch of paprika
1. Cut squash lengthwise and scoop out the seeds and membranes.
2. Place face down in a baking dish, add about 1/4 inch water and bake at 350 for 40-75 minutes (depending on the size of the squash), then remove from oven and allow to cool until they are comfortable to hold in your hand.
3. While the squash is cooling, cook the onions and garlic in the broth until softened (about 7-10 minutes) then add to a mixing bowl. Scoop out the cooked squash (leaving a little room on the sides to keep the shape) into the mixing bowl and return the hollowed out skins to the baking sheet, hollow side up.