This stuffed butternut squash recipe is just 227 calories, and has OVER 23 grams of protein!You can make these roasted stuffed butternut squash halves with ground turkey, chicken or beef. Try out this yummy Fall/Winter recipe for weekend dinners, or holiday gatherings. It's even great prepped and re-heated... making it a wonderful meal prep recipe!
1poundlean ground turkeychicken or beef (nutrition based off turkey)
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.