BUTTERNUT SQUASH AND MOZZARELLA
BAKE
SERVES 4
PREP TIME 20 MINUTES
COOKING TIME 30 MINUTES
433 CALORIES | 20 GRAMS PROTEIN | 59 GRAMS CARBOHYDRATES | 18 GRAMS FAT
Ingredients
(4-pound) butternut squash, peeled, seeded, and cubed
yellow onion, chopped
tablespoon extra-virgin olive oil
tablespoon chopped fresh thyme leaves
Salt and ground black pepper, to taste
ounces fresh mozzarella, diced
cup whole flax seed
Method
1 Preheat the oven to 425°F. Prepare a large baking dish by
coating it with cooking spray.
2 In a large bowl, toss squash, onion, olive oil, thyme, and
cheese together. Season the mixture with salt and pepper; toss
again to combine.
3 Transfer mixture to the baking dish and top with flaxseed.
4 Bake until the casserole is lightly browned on top, about 30
minutes. Remove from oven and serve.
BAKE
SERVES 4
PREP TIME 20 MINUTES
COOKING TIME 30 MINUTES
433 CALORIES | 20 GRAMS PROTEIN | 59 GRAMS CARBOHYDRATES | 18 GRAMS FAT
Ingredients
(4-pound) butternut squash, peeled, seeded, and cubed
yellow onion, chopped
tablespoon extra-virgin olive oil
tablespoon chopped fresh thyme leaves
Salt and ground black pepper, to taste
ounces fresh mozzarella, diced
cup whole flax seed
Method
1 Preheat the oven to 425°F. Prepare a large baking dish by
coating it with cooking spray.
2 In a large bowl, toss squash, onion, olive oil, thyme, and
cheese together. Season the mixture with salt and pepper; toss
again to combine.
3 Transfer mixture to the baking dish and top with flaxseed.
4 Bake until the casserole is lightly browned on top, about 30
minutes. Remove from oven and serve.
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