I don’t like to waste anything when I am cooking so I try to use as much of the food as possible, below is a recipe for squash boats but I also made a single serving of butternut squash soup using the squash I carved out to create the squash boats and I made a tasty snack by baking the squash seeds

Ingredients:

2            butternut squash

½           Onion

½           Mushroom

1 cup     Kale

2            Garlic cloves

1 cup     Cauliflower rice

1 cup     Broccoli rice

2            chicken sausages (optional)

Directions:

1. Preheat oven to 350 degrees F
2. Cut squashes in half and dig out seeds and set them aside. Put a little bit of olive oil on each squash then place them face down in an oven safe container and bake for 40 mins or until soft.
3. Mince onions, garlic, and chicken sausages. Heat olive oil in a pan and add minced ingredients, cook for about 10 min or until onions are soft
4. Add kale, cauliflower rice, and broccoli rice and cook for an additional 2 min
5. Clean, drain, and dry the squash seeds. Salt and pepper them and put them on a baking sheet
6. Take squash out of the oven flip them over and fill each squash with the mixed ingredients.
7. Put squash, and squash seeds into the oven and cook for 10 min.
8. Remove seeds and squash from the oven and let cool, then enjoy!
9. add diaya cheese at the end of baking to make it even more delicious

Butternut squash scrap soup

This recipe uses the squash that I scooped out of the squash boats above.

Ingredients:

2            squash centers (scraps)

½ cup    mushrooms

¼           onion

2            garlic cloves

1            celery

1            chicken sausage

¾ cup    almond milk

¼ cup    veggie broth

Garlic powder, chili powder, salt, and pepper to taste

Instructions:

1. Place a pot on medium heat with olive oil
2. Add garlic and onion and cook for 3 min.
3. Add squash, chicken, celery, mushrooms, almond milk, veggie broth, and seasonings
4. Cook for about 10 min. enjoy!