Stuffed Butternut Squash

2 medium butternut squash, cut in half and deseeded 

5 medium cloves of garlic, crushed

1/2 medium purple onion, chopped

2 medium zucchini, chopped

1 pkg frozen chopped spinach (or fresh spinach)

2 small tomatoes, chopped

8 large mushrooms, chopped

1 lb ground chicken or turkey

Preheat oven to 350°. 

Put pat of butter on cookie sheet for each 1/2 butternut squash, season each area with salt and pepper, then place butternut squash half face down on the butter, salt and pepper.  Bake for 45 minutes. 

Stuffing:

Put 3 tbsp butter and a bit of olive oil in a large skillet, add garlic, onion, zucchini, spinach, tomatoes, mushrooms and ground chicken or turkey. Cook until meat is cooked thoroughly and veggies are tender. 

Place squash on plate, stuff bulb with stuffing mixture. Serve with 1/3 cup wild rice. Approximately 350 calories for each serving.

Serves 4