Stuffed Butternut Squash

I have been told by fellow writers that Stuffing is the most popular dish for thanksgiving. This is a gluten-free version that will have you falling in love from presentation to taste. You can prep ahead of time and bake just two hours before its time to eat. You can watch my segment making this dish on Fox4 kc.

Home made Cranberry Sauce is always a perfect side for thanksgiving.

While on fox4 I served up my stuffed turkey breast you can get the recipe in my cookbook

Carbs 21.6g protein 1.5g

Makes 10 servings


1 butternut squash (2 1/2 lbs)

 2 tbsp extra virgin olive oil

1 Red onion

1 clove garlic

2.5 oz vacuum-packed chestnuts

2.5 oz dried cranberries

1/2 cup riced cauliflower

1 tbsp white wine

1/2 tsp dried thyme

1 pinch of nutmeg

1 cup fresh spinach

Salt and pepper

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 Pre-heat oven to 350 degrees
Wash butternut squash. Cut in half lengthwise. Remove seeds and discard. Remove flesh to make a channel in through the length of the butternut squash. Chop Squash flesh. Chop onion. Grate garlic. Warm 1 tbsp oil in a skillet, saute onion, squash, and garlic until onions are translucent. Rough chop chestnuts and cranberries. Add remaining ingredients. Saute until all of spinach is wilted. Salt to taste. Pack mixture into each channel of butternut squash. Place halves together. Coat outside with olive oil, salt, and pepper. Wrap in a double layer of foil and place on a baking sheet. Bake for two hours. Remove foil place on platter and slice. 

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