Stuffed Butternut Squash
(from PhancyFace724’s recipe box)
Source: Weight Watchers
Prep time: 15 minutes
Cook time: 45 minutes
Serves 2 people
Ingredients
- 1 (1 3/4 pound) butternut squash, cut in half lengthwise and seeded
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp olive oil
- 1/2 small onion, chopped
- 1/2 pound ground lean beef or turkey
- 1/2 cup drained canned diced tomatoes with basil and oregano
- 1 dried mission fig chopped, stem removed
- 1/4 cup frozen peas
Directions
-
Preheat oven to 450 F. Spray a pan with nonstick spray. Sprinkle the cut sides of the squash with 1/8 tsp each of salt and pepper. Place the squash cut side down in the pan and roast until tender, about 45 minutes.
-
Heat the oil in a nonstick skillet. Add the onion and cook until tender. Add the beef and cook until browned. Add the tomatoes, fig, and remaining salt and pepper; cook until the liquid evaporates. Add the peas and cook until hot. Turn the squash cut side up and spoon half the filling into each cavity.
-
Optional – Top with shredded mozzarella cheese