- 1 small butternut squash (I used 1/2 of a large squash)
- 2 tbsp olive oil
- 1/2 cup diced bacon – sliced and fried (I didn’t add any)
- 1 cup fresh button mushrooms – sliced
- 0.5 cup cheddar cheese
- 0.5 cup mozarella cheese
- 2 tbsp parmesan
- 1 clove of garlic – chopped
- 1 small onion – sliced
- 0.5 tsp mixed herbs
- Salt and pepper
- Basil for garnishing
- Preheat oven to 425°F.
- Halve each butternut squash lengthwise and remove the seeds.
- Place cut side up on a baking sheet.
- Drizzle with 1 tbsp of olive oil and season with salt and pepper.
- Grill until tender. Took me about 40 minutes for a large squash.
- In a frying pan, saute sliced onions for 2 minutes. Add in chopped garlic and saute for another minute.
- Finally, add mushrooms and cook till lightly caramelized. Season with salt and pepper.
- When the squash is cool enough to handle, carefully scoop out the flesh into a bowl and mix in the sauteed ingredients.
- Mix in dried herbs, Parmesan cheese and half of the cheddar.
- Place the squash in a baking dish or alternatively, you can bake the squash in the squash shell too.
- Top with the mozzarella and remaining cheddar. If you are using bacon, add that in too.
- Bake for another 15 minutes.
- Once out of the oven, top with basil.
Nutrition
- Serving Size: 2
- Calories: 423
- Sugar: 3g
- Sodium: 630mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 68mg
