Gluten Free for Emily: Savory Stuffed Butternut Squash

We have been overflowing with butternut squash lately. I use to just roast them with a little olive oil, or add them cubed to pasta and potato dishes, but that gets old. This recipe came about as a spin on an old favorite. When I first came up with the recipe, I used breakfast sausage as the base, and it was every bit as sinful as it sounds. After my husband's clean bulk challenge, I had to figure a way to cut back the fat and ramp up the protein, that is where my skinny version comes in. No matter your taste, or dietary needs, this dish is sure to satisfy.

If you have never tried quinoa, I urge you to give it a try. It has more fiber and protein than brown rice, is just as simple to cook, and has an amazing texture! If you're still not a fan, just substitute brown rice for quinoa and increase the cooking time to 45 minutes for an equally satisfying dish.

Ingredients:

Sinful:

1.5 cups uncooked quinoa

3 cups chicken broth

1 lb ground breakfast sausage

1 cup diced bell peppers

1/2 cup dice onion

4 medium butternut squash

1-2 Tbsp olive oil

Salt to taste

Skinny:

1.5 cups uncooked quinoa

3 cups chicken broth

1 lb ground turkey

1 tsp basil

1 tsp oregano

1 tsp rosemary

1 tsp thyme

1 tsp salt

1 tsp garlic powder

1 cup diced bell peppers

1/2 cup diced onion

4 medium butternut squash

1-2 Tbsp olive oil

Recipe:

Preheat oven to 400 degrees.

Cut butternut squash in half, length wise.

Use a spoon to scoop out the seeds.

Place squash inside up on a baking sheet and drizzle with olive oil.

Bake at 400 degrees for 45 minutes - 1 hour, until soft.

In a large skillet, over medium high heat, brown sausage or turkey. If you're using turkey, add basil, oregano, rosemary, thyme, garlic, and salt to browned meat.