Stuffed honeynut squash

Enjoy these stuffed naturally sweet honeynut squash as a holiday side or a weeknight dinner

Sometimes I am not in recipe development mode when I’m grocery shopping, but a new product just jumps out and says, “Take me home!” That was the case with these new honeynut squash (mini butternut squash) I saw at Trader Joe’s. First of all, they are adorable. Second, I had a sense that they would be even sweeter than butternut with their smaller size, and I was right. These could almost be served for dessert, while they’re completely sugar-free! Skip the lemon zest to make them migraine-friendly. Some pumpkin pie spice mixtures include lemon peel; if making for migraine peeps use cinnamon instead with a pinch each of nutmeg and cloves.

Suitable for:

all diets

Stuffed honeynut squash

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Enjoy these stuffed naturally sweet honeynut squash as a holiday side or a weeknight dinner

• CourseDinner

Servings	Prep Time
6 servings	10 minutes

Cook Time

30 minutes

Servings Prep Time 6 servings 10 minutes

Cook Time 30 minutes

Stuffed honeynut squash Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Enjoy these stuffed naturally sweet honeynut squash as a holiday side or a weeknight dinner CourseDinner Servings Prep Time 6 servings 10 minutes Cook Time 30 minutes Servings Prep Time 6 servings 10 minutes Cook Time 30 minutes

Ingredients

• 3 honeynut squash
• 1 cup celery finely chopped
• 1 cup pumpkin seeds raw
• 1 lemon zest only (omit for migraine and Meniere's diets)
• 1/8 tsp dried sage
• 1/2 tsp pumpkin pie spice (check label for lemon peel)
• 2 tbsp extra virgin olive oil divided

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash the squash and pat dry.
2. Preheat the oven to 350F/180C/gas mark 4. Line a baking sheet with parchment paper or a silicone mat.
3. Slice each squash in half lengthwise and use a grapefruit spoon to scoop out the seeds.
4. Brush each cut side with olive oil and sprinkle with black pepper and a little sea salt (omit salt for very low-sodium diets).
5. Place on baking sheet, cut side down, and roast for 20 minutes or until soft.
6. Meanwhile, heat about 1 tbsp. olive oil in a nonstick skillet or cast iron pan over medium heat until shimmering.
7. Sauté the celery and pumpkin seeds for 10 minutes until golden and the seeds begin to pop. Remove from heat.
8. Once the squash are cool enough to handle, scoop out the roasted flesh into a bowl. Add the remaining ingredients and stir well to combine.
9. Stuff the mixture back into the squash shells and broil for 3 minutes until the tops are golden brown. Serve at once, topped with additional lemon zest and a drizzle of extra virgin olive oil if desired.

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