Stuffed Butternut Squash

I tend to make similar meals throughout one week then switch the next week.  That enables me to use the same ingredients different ways each meal and cuts down on my cost.  As you may have noticed I had several wraps and avocado type meals the past few posts, and these next few posts will be of various stuffed squashes.

Today: The Stuffed Butternut Squash

Oh, and it was so delicious.

See, the proof is in the empty AFTER picture.

 

And here is one of my son eating it, yes, he cleaned his plate too!

 

 

Squash:

Preheat oven to 450*

Cut butternut squash in half lengthwise, clean out and discard seeds.

Score the squash diagonally without piercing skin. (see first picture above)

Glaze the top with a little bit of coconut oil (or extra virgin olive oil)

Sprinkle lightly with kosher salt.

Bake 45-50 minutes until tender with a fork

 

Stuffing:

Cook beans (we chose black beans)

Lightly sauté onion, yellow bell pepper and kosher salt in some coconut oil

Add the cooked beans to mix flavors

Stuff the squash

Serve and enjoy.