LOADED BUTTERNUT SQUASH | BAKED BUTTERNUT SQUASH | The cooking nurse

Cut the butternut squash in half and scoop out the seeds and fiber.

Oil the butternut squash halves to prevent drying out.

Season the squash with a mixture of black pepper and salt.

Preheat the oven to 280 degrees Celsius.

Place the squash halves in the oven and bake for 45 minutes to 1 hour.

In a separate pan, fry ground beef until it is cooked through, covering it to help it defrost.

Season the beef with a little salt, then add chopped onions and diced carrots, cooking on low heat for 2-3 minutes.

Remove the butternut squash from the oven once cooked and let it cool down.

In a large mixing bowl, combine the cooked beef mixture with grated cheese and mix well.

Scoop out the flesh of the butternut squash and mix it with the beef and cheese mixture.

Fill the butternut squash shells with the beef and cheese mixture, leveling it to the top.

Add extra cheese on top of the filled squash.

Return the stuffed squash to the oven for 3-5 minutes until the cheese has melted.

Garnish with fresh coriander leaves before serving.

Equipment Needed

Spice Level: