Stuffed Butternut Squash

Mild and subtly sweet butternut squash is the perfect canvas for this savory, wholesome filling. Serve it paired up with your favourite protein for a healthy, flavour packed meal. 

Ingredients:

1 1/4 lb butternut squash

2 tsps tomato sauce

2 tsps minced garlic (or more if you like garlic!)

1/4 cup chopped kale

1/2 tsp Mrs. Dash original (and/or salt and pepper)

1/4 cup chicken broth

1/4 cup shredded cheddar cheese

black pepper

red pepper flakes

I used a small squash but if you are using a larger one just increase the rest of the ingredients accordingly.

Cut the squash in half lengthwise and remove the seeds. I used a grapefruit spoon to clean that out. Then scoop out some of the flesh using a melon baller, leaving about as much as the area where the seeds were removed on the skin. 

Place the halves on a baking sheet and spread 1 tsp tomato sauce in each. Then chop the scooped out squash, add the garlic and kale and spoon into the shells. Pour in the broth and sprinkle Mrs. Dash.

Top with shredded cheese, black pepper and a few red pepper flakes to taste.

Bake at 400°F for 40-50 minutes or until the butternut squash is tender.

These small ones can be served as is for a lovely dinner for two side, but if using a bigger squash they may be cut in half like this 🠋