This dish almost didn't happen! I actually meant to buy a spaghetti squash, and bought this one instead. Grocery shopping with 3 kids in tow, is kind of like riding a unicycle blindfolded while drinking a martini. And no, I never exaggerate! So anyway, I had planned on making spaghetti squash with marinara and turkey meatballs. So when I cut into this to roast it, my plans changed! I sort of made up this recipe, but I was super pleasantly suprised at how delicious it was! This is going to be a new fall/winter side dish FAVE!!!
Ingredients:
1 butternut squash
1 individual sized plain greek yogurt or 3/4 of a cup
1/4 of a cup of goat cheese
I baked the
butternut squash fleshy (ew can't think of another word for that) side down. I baked it at 450 for 30 minutes until it was soft. Then I scraped it out of the skin, you know, the flesh, (ew) and mashed it up with 1 individual sized cup of plain Greek yogurt and 1/4 cup of goat cheese, salt and pepper to taste. I reserved a bit of the goat cheese for garnish! I only had the herbed flavor goat cheese on hand and it was great. Sliced up turkey meatballs on the side. Boom. Soooo delicious yall. If you are following the 21 day fix, that's 1 green, 1/2 blue, 1/2 red without the turkey meatballs. Add some more red if you have meatballs with it! Oh and of course a yellow for my VINO! 💚💚❤💙💛
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