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–+ servings

Twice Baked Butternut Squash

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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 2 people
Course: Side Dish
Cuisine: American
Calories: 74
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 each butternut squash small (about 14 oz)
  • 2 tsp oil
  • 1/8 tsp salt sprinkle
  • 1/8 tsp black pepper sprinkle
  • 2 tbsp plain greek yogurt
  • 2 tbsp low fat ricotta
  • 1 tbsp chives chopped
  • 1 tbsp thyme fresh
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Baking Sheet
  • mixing bowl
  • Cutting Board

Method
 

  1. Preheat oven to 450 F
  2. Cut the top and bottom off butternut squash (just a little bit)
  3. Cut the squash in half lengthwise and scoop out the seeds
  4. Drizzle with oil and lightly sprinkle with salt and black pepper
  5. On a baking sheet or in a pan, place squash flat side down and roast for 30 minutes
  6. While roasting, mix the greek yogurt, ricotta, chives, thyme, salt, and pepper
  7. When the squash is done, it should be fork tender and pierce through easily
  8. Scoop out the squash flesh, leave some around the skin
  9. Mix the squash with greek yogurt mixture and place back inside the squash skins
  10. Bake for 15-20 minutes

Nutrition

Serving: 0.5cupCalories: 74kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 315mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 342IUVitamin C: 6mgCalcium: 71mgIron: 1mg

Notes

Sprinkle with fresh chopped parsley
Can serve the squash mixture in the butternut squash skins, ramekins, or baking dish
Before baking the second time, can sprinkle 1-2 Tbsp breadcrumbs (regular or gluten free) over the butternut squash and greek yogurt mixture

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