Jul 23, 2008

Stuffed Butternut Squash

I got this great recipe from my friend Jen months ago and have been meaning to post it. I finally got it typed up, so I thought I'd share. It's a healthy, filling, delicious meal. Enjoy!

Stuffed Butternut Squash Recipe
2 small butternut squash (cut in half length-wise and seeded)
1/4 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp olive oil
1/2 small onion, chopped
1/2 pound ground lean beef (or ground skinless turkey)
1/2 cup drained canned diced tomatoes with basil and oregano
1 dried mission fig, stem removed, finely chopped
1/4 cup frozen peas
Optional: I also add mushrooms and shredded zucchini for extra veggies

Preheat oven to 450. Spray pan with non-stick cooking spray. Sprinkle the cut sides of squash with 1/8 teaspoon each of salt and pepper (or more, if desired). Place the squash, cut side down, in the pan and roast until tender, about 40-45 minutes. While squash is cooking, heat the oil in a nonstick skillet. Add the onion and cook until tender. Add the beef and cook until browned. Add tomatoes and fig (and any other veggies), and remaining salt and pepper and cook until liquid evaporates. Add the peas and cook until hot. Turn the squash cut side up and spoon the filling into each cavity. Top with a little mozzarella and/or parmesan cheese and place back in oven for 3-5 minutes or until melted. Enjoy!


Jadie said...

That's great that you post recipes! I'll definitely give this one a try.

banks said...

Holly, It was so good to hear from you. I can't believe you are so close to having a precious little girl. Good luck with the whole process. Before you know it you will back to normal and out training for a triathlon. I am hoping to come to Utah next year and do a few races. We'll have to try and do the same one. I am happy I have your blog address. I will get to see pictures of your new baby when she comes. Thanks for the recipe. I am not much of a cook in the summer, but it will be nice to have. Loves