Stuffed Squash

Not sure why, but there's something so appealing to me about stuffed veggies... like turkey zucchini boats, stuffed sweet potatoes, lettuce wraps and now... the stuff butternut squash! Yum! I really like the idea of a complete meal in one dish. Probably because I'm not very big on making a meat, veggie and starch... it seems like too much work and kinda boring. So, I like to put it all in one!

Here's my masterpiece...

CHICKEN SAUSAGE BUTTERNUT SQUASH

Makes 2 servings

What you need:
1 butternut squash
2 all-natural chicken sausages (any flavor) - you can use ground chicken or any other meat or sub
2C spinach or kale (I used a combo)
1/2 green bell pepper, diced
salt & pepper to taste
Optional: 1C marinara sauce, if you choose to make this an Italian flavored meal. I ate mine as is.

How to:
After cutting squash in half and de-seeding (keep the seeds and bake them, too!), bake at 350 for 30-40 minutes, until squash is tender. Remove squash from oven and scoop out flesh, leaving a little border to make a "bowl".

Place diced bell pepper in skillet and cook until tender. Add sausage (if it's not pre-cooked, you will need to cook this first and then add the veggies). Spoon in the squash that you scooped out and add in spinach. Sprinkle in seasonings of choice. Cook 3-5 minutes until spinach is wilted.

Spoon sausage and veggie mixture into your squash "bowl". Place back into oven for 10 minutes. Enjoy!

How to make seeds: Clean off all of the stringy goop... Place seeds on a baking sheet, coated in extra virgin olive oil. Sprinkle on season salt, pepper & garlic salt. Bake about 20 minutes or until golden brown. Check after about 10 minutes and mix them around with a spoon so they don't burn. These make a delicious snack or topping for you stuffed squash. I also like baked seeds on cottage cheese ;-)

*Mamas: Have a toothless baby? ;-) Save some of the squash that you scooped out to feed him/her. Tilman loves squash!!