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Stuffed Butternut Squash

Stuffed Butternut Squash

Serves: 2

Prep time: 
Cook time: 
Total time: 

  • 2 small butternut squash (cut in half length-wise and seeded)
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ½ tsp olive oil
  • ½ small onion, chopped
  • ½ pound ground lean beef (or ground skinless turkey)
  • ½ cup drained canned diced tomatoes with basil and oregano
  • 1 dried mission fig, stem removed, finely chopped
  • ¼ cup frozen peas
  • Optional: I also add mushrooms and shredded zucchini for extra veggies

  1. Preheat oven to 450˚F. Spray pan with non-stick cooking spray.
  2. Sprinkle the cut sides of squash with ⅛ teaspoon each of salt and pepper (or more, if desired).
  3. Place the squash, cut side down, in the pan and roast until tender, about 40-45 minutes.
  4. While squash is cooking, heat the oil in a nonstick skillet. Add the onion and cook until tender. Add the beef and cook until browned.
  5. Add tomatoes and fig (and any other veggies), and remaining salt and pepper and cook until liquid evaporates.
  6. Add the peas and cook until hot. Turn the squash cut side up and spoon the filling into each cavity.
  7. Top with a little mozzarella and/or parmesan cheese and place back in oven for 3-5 minutes or until melted. Enjoy!