Stuffed Butternut Squash
This month in the FASTer Way To Fat Loss VIP membership group, we are implementing vegan meals in the month of February. I am learning I like a lot more veggies and types of food (tofu) than what I was limiting myself to.
The FASTer Way introduced me to eating whole foods and intermittent fasting. This has truly been a lifestyle change for me that is sustainable for life. I can say this because I have tried and failed every “diet” program out there. What a relief when you find something that you can stick with.
Yesterday’s breaking fast (we practice 16/8 intermittent fasting) meal was a Vegan protein yogurt bowl with fruit. The recipe called for delicata squash. I did not have this or know what this was off the top of my head. Once I looked up what this squash was, I sure wish I had it. It is known for its buttery, brown-sugar taste, delicata is also known as sweet potato squash. Going to have to try it.
What I did have on hand was butternut squash. I have never cooked this type of squash. It is not as hard to cut open as the spaghetti squash. The seeds are at the bulb end of the squash.
My first bite of the butternut squash was, wow. I have new food. It tastes like a sweet potato with a nutty, butterscotch flavor. It wanted to be sweet but robust like comfort food. Found out you can eat the rind. I cut it off for this recipe. May leave it on the next time.
Don’t be afraid to try new foods. Who knows you may find you like more veggies and fruits than you know.
Ingredients
The below recipe once you cook the squash is one serving. You will have enough squash to make several.
1 butternut squash
1 Tbs olive oil
1/4 tsp Cinnamon
1 Tsp Everything But the Bagel season
1 serving size of your favorite protein powder
1 non-dairy vanilla yogurt
1/2 cup Berries of choice (I like blueberries and strawberries.)
1 Tbs sunflower seeds
Drizzle of honey and chia seeds
Directions
Pre-heat oven to 400
Line cookie sheet with parchment paper
Cut up squash and brush with olive oil.
Sprinkle seasoning on squash
Bake 15-20 minutes till tender. You can pierce with a fork, flip at 10 minutes
Cut rinds off 3 pieces of squash and cut out the center. You will have 3 “C” shaped pieces of squash.
Mix yogurt and protein together
Place squash rings on a plate to form a circle
Fill the middle of the squash ring with yogurt mix
Top with berries and drizzle seeds, nuts, and honey.
So different and delicious. It wanted to be dessert but had that filling comfort food taste.
*My Fitness Pal Nutrition Info: Calories: 476 Carbs: 66 g, Fat 12g, Protein 30g
