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Twice Baked Butternut Squash
10 min prep time
45 min cook time
4servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Twice Baked Butternut Squash
You can also make this same recipe with small sugar pumpkins or acorn squash instead of butternut squash.
10 min prep time
45 min cook time
4servings
1/4 squash
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Step-By-Step Instructions:
- Preheat the oven to 425 degrees F. Coat a large baking sheet with cooking spray.
- Halve the squash lengthwise, scoop out the seeds, and spray with cooking spray. Season the squash with salt (optional), pepper, and fresh nutmeg. Lay the squash cut side up on the baking sheet and roast until just tender, about 35 minutes. Remove the squash from the oven and set aside.
- While the squash is roasting, add the olive oil to a medium non-stick sauté pan and sauté the sausage and sage until golden brown.
- Scoop the flesh of the squash into a bowl keeping the skins intact. Mash the squash flesh with the chicken stock and the ricotta cheese and then stir in the cooked sausage and sage.
- Stuff the squash shells with the mashed squash mixture, top with the parmesan cheese, and bake until the cheese is melted and golden brown on top.
- Cut each squash half in half again before serving.
Nutrition facts
4 Servings
-
Serving Size
1/4 squash
- Amount per serving Calories 240
-
Total Fat
11g
- Saturated Fat 3.1g
- Cholesterol 65mg
- Sodium 450mg
-
Total Carbohydrate
20g
- Dietary Fiber 5g
- Total Sugars 6g
- Protein 17g
- Potassium 530mg
- Phosphorous 275mg
Ingredients
butternut squash
1 (about 2 lbs)
salt-free all-purpose seasoning
1/2 tsp
black pepper
1/4 tsp
ground nutmeg
1/4 tsp
olive oil
1 tbsp
apple chicken sausage (diced)
2 links (about 3-oz each)
fresh sage (chopped)
1/4 cup
low sodium chicken broth
1/2 cup
fat-free ricotta cheese
1 cup
Parmesan cheese (grated)
1/4 cup
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