Fall Stuffed Squash

This is an incredible way to do squash. It’s a mixture of sweet, salty, creamy, and it’s SO good. I like butternut squash with it best, and use avocado oil spray on the squash, then seasoned them with a few easy spices before roasting them in the oven, stuffing them with chicken sausage, mushrooms, and spinach. Then I topped them with cheese and popped them back in the oven for a few minutes. It’s packed with protein, good fats from the avocado oil, and keeps you satiated.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees.

Step 2

I like baby butternut squash for this recipe, but you can substitute regular butternut, acorn, delicata, or any squash you like. Cut them in half, remove the seeds, score them diagonally both ways, and add avocado oil, salt, pepper, onion powder, smoked paprika, and thyme.

Step 3

Put the squash on a baking tray, and roast for 45-50 minutes, depending on the thickness of your squash.

Step 4

While roasting, make your filling. Bring a pan to medium heat, and add all filing ingredients. Season with salt and pepper, and cook down for about 3-4 minutes, until sausage is cooked.

Step 5

Once ready, remove the squash from the oven, add 1-2 tablespoons on top of the squash, then a spatula or two of the filling, and cover with more cheese on top. Place back in the oven for about 5 minutes until cheese is melted.

Step 6

Plate everything up, top with chili flakes, and enjoy!