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The Body Healer

Recipe:

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Sstuffed butternut squash & veggies
Butternut Boats
 
Butternut squash
Rice or quinoa (cooked in advance)
Tomatoes, chopped
Mushrooms, chopped
Goat cheese (optional, raw if possible)
Fresh basil leaves
Sea salt & ground pepper
Thyme
Oregano
Pine nuts, crushed (1 tbsp/each half)
 
Half butternut squash and scoop out flesh and seeds.  Lightly brush with olive oil and season with salt, pepper, and herbs. Place cut side down on lightly greased baking tray and cook at 375° for 30 mins.  Turn over and continue cooking for 10 more mins on broil (or until squash is tender when poked with a fork).
 
Remove squash from oven and fill with your favorite filling.  In this example, the squash is  filled with a rice and roasted veggies (see roasted veggie recipe above) and then topped with a little goat cheese.
 
Chopped salads also make a wonderful filling, especially the corn and quinoa salad.