Roasted Stuffed Butternut Squash

stuffed squash.jpg

I am officially in full-swing for Fall! Confession...I've never tried this before butI will absolutely be doing it again. I love how all the flavors come together into one savory dish, packed with the nutrients of unprocessed whole foods. I think I'll try this with as a sweet dish next!


•1 med butternut squash, cut in half and seeded
•1/4-1/2 tsp olive oil(depending on size on squash)
•1/4 tsp sea salt
•1/8 tsp garlic powder


  1. Preheat oven to 450.
  2. Rub both halves of the squash with olive oil on all sides. Coat the top of each with the seasonings.
  3. Place them on a baking sheet and cover with foil roast for 20 minutes.
  4. Remove the foil and continue to roast for another 20 minutes (approximate; when it begins to brown/ crisp it is ready).
  5. When done, scoop out the "butt-end" of the squash leaving a small layer behind. Set aside.



•1/2 cup onion
•3 garlic cloves, minced
•1 tbsp olive
•2 chicken breasts, precooked and shredded
•1/4 tsp sea salt
•1/4 tsp garlic powder
•1/4 tsp onion powder
•1/2 cup kale
•2 tsp Parsley

•The scooped out portion of Squash
•1/2 cup dairy free Mozzarella cheese
•Roasted Pumpkin Seeds and Parsley for garnish
(seeds are AIP Reintro)

  1. Begin this process halfway into the squash cooking!
  2. In a skillet, warm the olive oil. Add the onions and cook until just tender.
  3. Add the garlic and cook until fragrant. 
  4. Add the chicken and seasonings and cook for approx 10 minutes.
  5. Fold in the kale, parsley, scooped out squash portion and cheese. Fill each squash with the mixture.
  6. Return to oven for 10 minutes. 
  7. Garnish with fresh Parsley and Toasted Pumpkin Seeds!