Roasted Butternut squash boats
It may look labor-intensive, but don’t let appearances fool you. Most of this dish involves letting the ingredients cook with minimal prep time, so it’s an easy dinner to whip together if you have 1.5 hours to spare.
One butternut squash has:
- Four grams of protein
- 450% of your daily Vitamin A intake
- 52% of your daily Vitamin C intake
- 17% of your daily Potassium intake
- 22 grams of carb
Safe to say, this dish is healthy, delicious, and filling — not to mention a show stopper!
Note: After step 3, if you want, you can roast the seeds with the squash for about 30 minutes and eat as a mini appetizer!
Roasted Butternut Squash Boats
Ingredients
- 1 butternut squash
- ¼ cup chopped yellow onion
- 1 cup kale
- ¼ cup diced tomatoes
- ¼ cup chopped baby bella mushrooms
- ½ cup mozzarella cheese
- 2 cloves garlic
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 380 degrees. Cut your butternut squash in half and dig out the seeds.
- Place both halves on a baking tray and drizzle the flesh with olive oil. Add salt and pepper, about 1 tsp each, to both halves. Bake for 1 hour.Side note: If you want, roast the seeds with the squash for about 30 minutes and eat as a mini appetizer!
- When the squash has about 10 more minutes, add the chopped onion to a pan and cook over medium heat until translucent, about 2-3 minutes.
- Add the chopped mushrooms and garlic and cook for 2 more minutes.
- Add the lemon juice, tomatoes, and kale and cook for another 2 minutes.
- Add the cheese and cook for 1 minute. Take this mixture off the stove and set aside.
- Take the squash out of the oven and rake through each half with a fork, adding the flesh to the stovetop mixture. Leave about ½ inch of flesh around the squash boats. Mix all the ingredients together thoroughly and add more salt and pepper to taste.
- Divide the mixture in half and add each half to the squash boats. Top with some basil and enjoy!
