Twice Baked Butternut Squash

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.

5. Add dry mustard, sour cream/yogurt, eggs and cheese to the mix and stir until well combined. Fill the skins with the mixture, top with breadcrumbs and sprinkle with thyme and paprika.

6. Bake at 350 degrees for 25-30 minutes, or until heated through and breadcrumbs are toasted.


16 responses to “Twice Baked Butternut Squash

  1. this looks great I love butternut squash and am always looking for new ways to spice things up 🙂

  2. What a cute, pudgy little squash! haha. This looks delish.

  3. Wow! I haven’t made butternut squash since last fall mostly b/c I’m currently living in FL and it just doesn’t feel like fall here. But I’m moving to CO next week so this is definitely going on the menu list on a cool night. I absolutely love the twice baked idea with butternut, I would have never thought of that. Thanks for posting!

  4. Hi Jessica,
    That looks so tasty and I may steal the first part of the recipe to try out all sorts of things inside a squash. Spiced, egg fried rice topped with crispy onions, perhaps?

  5. Looks delicious! Where did you find such an short and round butternut squash?

  6. what a delicious looking recipe!! thanks for the pictures and helpful instructions!

    happy halloweeeeeeeen!!

  7. this is a great new stuffed squash recipe! i must have taken ages though to bake it!?

  8. OH YUM!! What a FAB idea, thank you so much for sharing!!

    I’m going to try this 🙂


  9. Pingback: Pumpkin, black bean and poblano tacos | Dishin' About Nutrition

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s