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Low-Carb Creamed Spinach Stuffed Butternut Squash
As Thanksgiving approaches, it’s time to dive into a world of delectable seasonal recipes. One standout option that will elevate your holiday table is the Low-Carb creamed spinach stuffed butternut squash. Not only does it suit your Low-Carb diet, but it’s also a fantastic make-ahead Thanksgiving recipe that’s bound to impress your guests.
How to Make It
Step 1
Preheat your oven to 180C/350. Cut the butternut squash in half and place the halves into a deep roasting pan, skin side down. Season with ½ tsp of salt and roast for 30 minutes. Once roasted, scoop out the seeds and some of the flesh and set aside.
Step 2
In the meantime, prepare the creamed spinach. Finely chop the onion, mince the garlic, and roughly chop the spinach. Add the butter to a skillet over medium heat.
Step 3
Add the onion and sauté for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant, then add the spinach. Cook until wilted.
Step 4
Mix in the cream and crème fraiche, and simmer gently for 3-4 minutes until thickened. Season to taste and let cool for 10 minutes. Mix in the mozzarella cheese.
Step 5
Once the butternut is roasted, spoon the creamed spinach into the hollows of each butternut and top with Parmesan cheese. Return the stuffed butternut squash halves to the oven and roast for 10 minutes until golden.
Step 6
Garnish with chopped parsley and serve!
Ingredients
- Butternut Squash
1 medium
- Salt
0.5 tsp
- Butter
1 tbsp
- Onion
0.5 small
- Garlic
2 clove
- Spinach
400 g
- Heavy Whipping Cream
0.5 cup
- Creme fraiche
0.5 cup
- Mozzarella cheese, whole milk
0.5 cup, grated
- Parmesan cheese, fresh (hard)
0.25 cup, shredded
- Parsley
2 tbsp
