Cr8 Fitness is home to the best gym people in the world. I really believe that. I also know many of us struggle to add vegetables into our day in an amount that is beneficial. Knowing a few reasons why veggies are important here is a practical way to get that done.
Stuffed Butternut Squash
- 1 large butternut squash (cut in half lengthwise and seeds removed)
- 1 large yellow onion, coarsely chopped
- 1 pound breakfast sausage
- 3/4 cup cranberries
- 1/2 cup pecans pieces
- 1/2 cup walnut pieces
- 2 cups Kale leaves, torn into pieces
- 4 cups cauliflower rice
- 1 tsp. lemon pepper
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. dried sage
- 2 tbsp. balsamic vinegar
Preheat oven to 425 F. Cut squash in half lengthwise. Remove seeds. Place face down in a pan filled with water to cover the bottom of the pan only. Bake for about 45-50 minutes or until you can easily insert a knife into the flesh of the squash. Remove from oven and cool.
Once cool, use a spoon or knife to cut out the flesh of the squash, leaving about 1/2-inch all the way around on the remaining shell of the squash. Leave the squash shells, hollow side up on the baking sheet. Cut the squash meat into bite-sized pieces. Set aside.
Meanwhile, sauté onions with the sausage until translucent and beginning to brown. Stir in lemon pepper, sage, salt, and pepper. Once the sausage is browned, add the nuts, cranberries, kale, and cauliflower rice. Sauté for just a few more minutes, until kale begins to wilt.
Remove from heat and add the squash pieces. Toss all together and then fill the squash cavities with this mixture. Drizzle balsamic vinegar over the filling and edges of the squash.
Bake for another 30 minutes or so at 400 F, until heated through. Serve hot.
This picture is a 9x 13 pan filled to over-the-top. Here's the good news. It's almost all veggies.
Good food doesn't have to be bought. This recipe can be made ahead of time and reheated like I am doing. I can't wait for dinner tonight. My kitchen smells like thanksgiving.
Eat good food,
Coach Nancy