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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Butternut Squash

Source: dLife

A delicious combination of apples, ginger, and cinnamon flavor this velvety stuffing.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	88.9

Total Carbs	8.4 g

Dietary Fiber	1.7 g

Sugars	5.1 g

Total Fat	5.5 g

Saturated Fat	3.5 g

Unsaturated Fat	0.0 g

Potassium	27.6 mg

Protein	2.6 g

Sodium	193.1 mg

Dietary Exchanges 5.5 Fat, 0.1 Vegetables, 0.2 Fruits, 0.3 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each butternut squash 0.5
0 1/2 cup cold water 1.0
1 cup chopped apples 0.25
0 1/4 cup fresh chopped onion 2.0
2 tsp butter 0.5
0 1/2 cup cottage cheese 0.25
0 1/4 tsp salt 0.125
0.125 tsp ground cinnamon 0.125
0.125 tsp ground ginger 0.125
0.125 tsp black pepper 0.5
0 1/2 tsp apple pie spice

Directions

Preheat oven to 350°F.
Cut squash in half, lengthwise, and remove seeds.
Place squash halves, cut side down, in 12" x 8" x 2" baking dish . Bake for 45 minutes, or until the squash is tender.
In large skillet, melt butter and sauté apple and onion until tender.
Stir in cottage cheese, salt, cinnamon, ginger, and pepper. Set aside.
Leaving shells intact, carefully scoop out squash pulp and chop it.
Add chopped squash pulp to apple mixture in skillet and stir well.
Spoon mixture back into squash shells and sprinkle with pie spice.
Bake for 15 minutes, or until heated thoroughly.