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.
Stuffed honeynut squash
- 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 sage (dried)
- 1/2 tsp pumpkin pie spice (check label for lemon peel)
- 2 tbsp olive oil (extra virgin) divided
- Wash the squash and pat dry.
- Preheat the oven to 350F/180C/gas mark 4. Line a baking sheet with parchment paper or a silicone mat.
- Slice each squash in half lengthwise and use a grapefruit spoon to scoop out the seeds.
- Brush each cut side with olive oil and sprinkle with black pepper and a little sea salt (omit salt for very low-sodium diets).
- Place on baking sheet, cut side down, and roast for 20 minutes or until soft.
- Meanwhile, heat about 1 tbsp. olive oil in a nonstick skillet or cast iron pan over medium heat until shimmering.
- Sauté the celery and pumpkin seeds for 10 minutes until golden and the seeds begin to pop. Remove from heat.
- 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.
- 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.