Stuffed Butternut Squash
Gluten Free Stuffed Butternut Squash uses your Thanksgiving leftovers to make the perfect dish.
- 1 butternut squash roasted
- ½ cup gluten free stuffing
- 4 mushrooms sliced
- ½ cup leftover turkey chopped
- 2 tablespoons onion diced
- ¼ cup pecans optional
- ¼ cup diced persimmon
Preheat the oven to 350 degrees.
Slice a butternut squash in half lengthwise and remove the seeds.
Bake for 15-20 minutes to partially cook. (I used my toaster oven so it took about 15 minutes. It may take longer in a larger oven.)
In a large bowl, add all stuffing ingredients.
Remove squash from oven and fill holes with stuffing.
Bake another 15 minutes until vegetables cook and cheese melts.
Serving: 1gCalories: 314kcalCarbohydrates: 47gProtein: 11gSaturated Fat: 1gCholesterol: 24mgSodium: 186mgFiber: 4gSugar: 9g