Tuesday, March 6, 2012

Twice Baked Gorgonzola Butternut Squash {Healthy-ish Vegetarian Recipe}

Occasionally I find a recipe that sounds good enough to try
Even though it doesn't involve the slow cooker
And takes me out of my *simple recipe* comfort zone

This recipe from Naturally Ella is one of those
Not only was it absolutely incredible {five stars on the Hubby system}
But it was also relatively healthy {sans the cheesy happiness}
And vegetarian for my people like my BFF Mrs. D, celebrators of Lent, and people looking to save a penny or two by buying less chicken like me {who knew that one butternut squash could feed both of us for dinner?}

Of course I couldn't just leave the recipe alone
So I did my usual little modifications...

Twice Baked Gorgonzola Butternut Squash

1 large butternut squash
1 tablespoon olive oil
1 bunch green onions
3 - 4 cloves preminced garlic
1 cup brown rice
1/2 - 3/4 cup gorgonzola cheese

First, preheat your oven to 400 degrees.

Then you have to cut the squash in half.  Easier said than done my friends.
Half way through I realized that it looked like a bad horror movie...

Toss the squash, cut side down, in a pyrex and fill the bottom with just enough water to cover it the whole way through.
Pop it in the oven for about an hour.

When there's only about ten minutes left on the squash, heat up some brown rice {I used instant rice}and slice up your onions.

Take the squash out of the oven and let it sit for a few minutes so it's not so piping hot.
Then, scoop out the insides into a bowl, leaving a shell of about a half an inch as your little cup.
Drain the water out of the pyrex and put the shells back in for now.

Now, put your olive oil in a big pan, and heat it up.
Toss the onions and the garlic in and make your whole apartment smell like happiness.  Cook them up for 3-4 minutes.

Add your {now cooked} brown rice into the pan and stir to combine.

Then, throw all of the squash insides into the pan and stir everything up until you have a warm, delicious mixture.
Remove from heat.

Add most of your gorgonzola to the mix, leaving a little aside to line your squash skins and to top and stir it up.

Take a bit of the remaining gorgonzola and sprinkle it in bottom of the squash skins, for a cheesy treat.

Then, fill the skins with your delicious squash-rice-cheese-happiness mix and top with the remaining gorgonzola.

Pop them back in the oven for 15 - 20 minutes, and then eat immediately while piping hot
And enjoy wolfing down every bite of that healthy vegetarian meal with your very impressed Hubby

{Print Recipe}

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  1. Oh wow that looks so yummy! I love butternut squash and you are right, it is HARD to cut, but worth it for this recipe!! I might be making this soon, I'll just have to leave out the cheese for my Vegan daughter. I think she'll still like it! I'll have to have the cheesy one of course!

  2. Holy good food! That looks amazing!

  3. My husband LOVE gorgonzola...i'll have to give this a try!

  4. I am so glad you linked this up to y Drab to Fab party!! Wanted to let you know I am featuring you this week!
    This week's party is up, so I'd love to see more of your great stuff!


    Have a great one!

    Amy @ Sugar and Spice

  5. Oh my gosh...I am always looking for ways to serves up a veggie. LOVE this idea! Featuring you on Tickled Pink features (going up later tonight)


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