Dessert

Stuffed Butternut Squash with Veggies is for Dessert.

Stuffed Butternut Squash with Veggies takes 15 minutes to prepare.

Stuffed Butternut Squash with Veggies takes 75 minutes to cook.

Stuffed Butternut Squash with Veggies makes 6 servings.

The ingredients for Stuffed Butternut Squash with Veggies are:

--2 Large butternut squash
--1 T olive oil
--1/2 C chopped onions
--6 large cloves garlic
--1 C broccoli, chopped (fresh or frozen)
--1 C carrots, chopped (fresh or frozen)
--1 C frozen spinach, chopped (thawed)
--1/2 t dried sage
--1/2 t dried thyme
--1/4 C dried bread crumbs
--1/4 C wheat germ
--1/4 C raisins (I like golden raisins, so that's what I use)
--2 t lemon juice
--1/2 C shredded cheddar cheese
--salt and black ground pepper to taste (not included in nutrition stats, but with cheese, probably won't need salt)

Here is how you make Stuffed Butternut Squash with Veggies:

1. Preheat oven to 350F. Cover a large baking sheet with foil (ideally use non-stick foil). Cut squash in half length-wise, dig out and remove seeds, and place them cut-side-down on baking sheet. Bake for 35 minutes, or until tender.2. Warm oil in no-stick skillet over medium-high heat until hot. 3. Add onions and garlic. Cook, stirring, on medium heat until onions and garlic are soft and golden (will take a bit over 5 minutes). 4. Add broccoli, carrots, spinach, sage, and thyme. Cook, stirring frequently, until veggies soften slightly -- about 2-3 minutes. 5. Remove from heat. Add crumbs, wheat germ, lemon juice, and some ground pepper to taste. Mix well, let sit and combine flavors as grate cheese.6. Remove the squash from the oven. Turning them cut-side-up, stuff now empty seed caveties with veggie mixture. There will likely be some left over than can be added to the dinner plate separately if desired. You can also dig out further caveties in the squash, making the squash what can be added to the dinner plate -- it is absolutely up to you.7. Top all filled caveties with cheddar cheese. Return squash to oven, baking for 25 minutes or until topping is golden brown.8. If using large squash, cut portions up so that everyone gets both squash and stuffing.Number of Servings: 6Recipe submitted by SparkPeople user ANNIEMNM.

The nutritional information for Stuffed Butternut Squash with Veggies is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 316.1

• Total Fat: 10.8 g
• Cholesterol: 19.8 mg
• Sodium: 247.2 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 11.2 g
• Protein: 14.8 g