Stuffed Butternut Squash
with Ground Chicken & Vegetables!
This protein and fiber-packed meal has so much volume, and it's so incredibly delicious! When we ate this for dinner (yes, I ate the entire half!), the hubs just kept saying how good it was! Grab some squash, your favorite ground meat, and any veggies that you like, and season the filling any way you want! A chili stuffed squash would be so good too! ...and this is another one that's great for meal prep! You can make more than one squash and a huge batch of stuffing, and pack it up easily for an amazing lunch!
Ingredients:
1 Butternut Squash, halved and seeds removed
Olive Oil
1 Zucchini, cubed
1 cup chopped Kale
1 tsp Fresh Sage, chopped (or ¾ tsp dried Sage)
1 tsp Fresh Thyme (or ¾ tsp dried Thyme)
¼ cup Fresh Parsley (or 2 tsp dried Parsley)
½ Onion, diced
1 Carrot, diced
1 stalk Celery, diced
3 cloves of Garlic, chopped
1 lb Ground Chicken
2/3 cup of Fresh Spinach
1 oz Reduced Fat Mexican Blend Cheese
Salt & Pepper
Instructions:
Drizzle the butternut squash with olive oil and season with salt & pepper.
Place the halves face down on a parchment lined baking sheet (for easy clean up!) and bake @ 350 degrees until soft, about 40 minutes.
After the squash is cooked and soft, scoop out the cooked squash and reserve it, leaving a little perimeter to form a “boat” for the stuffing.
Heat 1 tbsp of olive oil over medium heat, add the onion, carrot, celery and garlic, season with salt & pepper, and cook until softened.
Add all of the herbs, and cook for about a minute. (If using dried herbs, add them with the veg before they are soft and let them cook right along.)
Add the kale and zucchini, and lightly season with salt & pepper again.
Add the chicken, lightly season again with salt & pepper, and cook until browned.
Add the reserved cooked squash and cook for about a minute.
Add the spinach and cook for about a minute, making sure to cook out any water so that the mixture is not too wet when you stuff the squash.
Divide the stuffing mixture between the two halves of squash, then sprinkle with the cheese.
Return the squash to the oven and bake at 350 degrees just for 5 minutes, until the cheese is melted.
Makes 2 servings: 56g Protein, 14g Fiber, 641 Calories per serving
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