When I am checking out my fellow foodies’ blogs I always run into food I want to make. Sometimes I’ve wished I had unlimited resources and time (and an army to feed) to try every single recipe. Unfortunately that is not possible, but I get to try some of them and many others give me ideas to make something of my own. That was the case with this stuffed squash I saw on Kat’s blog last week. She made stuffed an acorn squash with mac and cheese, but I decided to stuff a butternut squash with tuna and Greek yogurt.
I cut in half and seeded a butternut squash and roasted it in the oven at 350 degrees F for 40 minutes. With a spoon I carved some of the squash meat out to make room for the stuffing. In a bowl I mixed that squash meat, one can of tuna, about 1/2 cup of sweet peas, pepper, salt and a dash of red pepper powder. I stuffed the squash with that mix and added a little bit of Greek yogurt on top. I used the other half for a soup that I will be posting soon. This made a quick, delicious and healthy lunch. Thanks Kat for the idea! Now if you excuse me, I have to go fight another cold… I’ll have to quarantine Jon every time he comes home 🙁