The healthy fat from the extra-virgin olive oil and the mix of anti-inflammatory vegetables make a heart-healthy combo.
Keep reading for our expert tips on how to use the entire butternut squash plus ingredient-prep reminders.
Roast until tender, 50 minutes to 1 hour.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Let stand on the baking sheet until cool enough to handle, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Add 8 ounces baby spinach; cook, stirring occasionally, until wilted, 3 to 5 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Transfer to a large bowl.
Increase oven temperature to broil.
Scoop out the squash flesh with a spoon, leaving about a 12-inch border.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Place the squash flesh in the bowl with the spinach.
Arrange the squash shells on a baking sheet.
Divide the filling between the squash shells; top with the remaining 14 cup Parmigiano-Reggiano and 2 tablespoons mozzarella.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Broil until the cheese has melted and started to turn golden brown, about 3 minutes.
Cut each stuffed squash half into two pieces to serve.
If desired, sprinkle with crushed red pepper and basil and/or drizzle with balsamic glaze.
Frequently Asked Questions
Absolutely.
Each pop in of squash will provide a slightly different flavor.
Remember that if you choose a smaller squash than a butternut, you must use more of that squash.
We recommend eating the skin only if its unwaxed, and then wed cook it in some way.
Transfer the squash to an airtight container and refrigerate for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
