I've always praised butternut squash for its mild sweetness and versatility — but I was surprised when so many of you said you'd never prepared one before or find it hard to work with. Since it'd be a bummer to miss out on this Fall vegetable at
First time making spaghetti squash! After baking for hour, stuffed with a mix of ground beef, italian cheese, italian seasoning, tomatoes, tomato paste, garlic and an egg to hold it together. Topped with fresh sliced mozzarella and basil. Yum!
How to Roast a Butternut Squash: 1 butternut squash. 1 teaspoon coconut oil, Using a big hefty knife, cut the squash in half Scoop out the seeds and discard, or save for later Rub inside and out of squash with coconut oil Place face down on a metal baking sheet Bake at 350° for 40 to 60 minutes, or until tender Serve