![]() ![]() You can eat these fresh, or make a large batch and use throughout the week. 5.Plate everything up, top with chili flakes and enjoy. 4.Remove squash from the oven, add 1-2 tbsp of your favorite cheese on top, add a spatula or two of the sausage filling, then cover with more cheese and pop back into the oven for about 5 minutes until cheese is melted. Season with salt, pepper, and cook it down about 3-4 minutes. ![]() I brought a pan to medium heat, added 2 tbsp Avocado Oil and 2 finely diced shallots, 3 thinly sliced garlic, 3 diced chicken sausages, 1.5 cups baby shirataki mushrooms, and a couple large handfuls of spinach. 3.While thats going, get your filling ready. 2.Put the squash on a tray, pop into the oven at 400F for 45-50 minutes. I like using Chosen Foods Avocado Oil because it has a neutral flavor, helping bring out all the flavors in the spices, it contains good fats, and it has a high smoke point so perfect for cooking or grilling at temperatures up to 500☏. Season with salt, pepper, 1 tbsp onion powder, 1 tbsp smoked paprika, and 1/2 tbsp dried thyme. Just cut them in half, remove the seeds, score them diagonally then spray with Avocado Oil Spray, which is naturally non-stick and doesn’t contain propellants. 1.I used 3 baby butternut squash for the recipe, you can use regular sized butternut squash, acorn squash, delicata, or any other squash you like. It’s packed with protein, good fats from the avocado oil, and keeps you satiated. I scored the butternut squash and used Foods 100% Pure Avocado Oil Spray on the squash and seasoned them with a few easy spices before roasting them in the oven, then stuffed them with chickens sausage, mushrooms, and spinach and topped with cheese and popped them back in the oven for a few minutes. This is an incredible way to do squash - it’s a mix of sweet, salty, creamy and it’s SO good.
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