This Low Calorie High Protein Stuffed Butternut Squash Recipe is just 277 calories and has over 23 grams of protein per serving! The healthy stuffed butternut squash can be made with ground turkey, chicken, or beef. Any will work in this healthy recipe.
Ingredients You’ll Need:
- 1 butternut squash
- Olive oil spray
- 1 pound lean ground turkey, chicken or beef (nutrition based off turkey)
- ½ teaspoon ground cumin
- ½ teaspoon ground sage
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Low Calorie High Protein Stuffed Butternut Squash
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Healthy Stuffed Butternut Squash Meal Prep and Storage
Meal Prep – Prepare the stuffed squash and then allow to cool completely. Add single servings to individual containers.
Frozen – Will hold in the freezer for 1 month
Refrigerated – Will hold in the refrigerator for 5 days.
Reheating – You can reheat individual portions in the microwave for 5 minute (defrosted) 6-7 minutes (frozen). You can also add defrosted squash to the oven at 350 degrees for 10-15 minutes until warmed through.
Low Calorie High Protein Stuffed Butternut Squash
More Low Calorie High Protein Meals:
Low Calorie Protein Stuffed Butternut Squash
Equipment
Ingredients
- 1 butternut squash halved with the seeds removed
- Olive oil spray
- 1 pound lean ground turkey chicken or beef (nutrition based off turkey)
- ½ teaspoon ground cumin
- ½ teaspoon ground sage
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- Place the cut butternut squash halves on the prepared baking sheet.
- Spray the cut sides with olive oil, flip so the cut sides are facing down, and bake for 50-60 minutes until tender.
- Meanwhile, preheat a skillet over medium heat.
- Add in the ground meat and brown, then drain and add in the cumin, sage, chili powder, salt and pepper.
- Mix together, cook until the meat is cooked though, the turn off the heat.
- When the butternut squash halves are cooked, remove from the oven, and carefully (with oven mitts on) flip the squash halves over.
- Use a spoon to scoop out a well on the top of the squash (there is a well on the bottom half, just scoop out more so it continues to the top) and add the scooped out squash to the skillet with the browned meat.
- Mix the meat and the scooped out squash together, then scoop the filling into the butternut squash wells.
- Spray with olive oil, and bake (cut side up) for 10-15 minutes, until the tops are browned and the filing is hot.
- Cut the stuffed butternut squashes in half, and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Butternut Squash
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Article History:
- Originally written and published October 9, 2021 by Audrey Johns
- Most recent update November 10, 2023 by Audrey Johns