Want to lighten up your thanksgiving meal? Look no further! Give my Twice Baked Honey Nut Squash recipe a try this holiday season.
Twice Baked Honey Nut Squash
4 honey nut squashes, split and seeded
2 tbs. olive oil
2 tbs. fresh thyme, chopped
2 oz. goat cheese
2 tbs. Greek yogurt
¼ cup parmesan cheese or pecorino Romano cheese grated
2 tsp. fresh chives, chopped
Salt and pepper to taste
Preheat the oven to 400°. Split the honey nut squashes and seed them. Drizzle both sides of the squashes with 2 tbs. of olive oil, season with salt and pepper. Place them cut side down and bake 30-40 minutes.
When the squashes come out let them cool enough to handle. Scoop out the flesh and leaving a sturdy border along the edges. Add the flesh to a large bowl with the goat cheese, Greek yogurt, fresh thyme, and season with more salt in pepper if needed. Combine the squash mixture well until all the ingredients are fulling incorporated. Fill the hollowed-out squashes with the mixture and top with a layer of grated parmesan cheese. Bake on 400°for 10 until heated through or brown and bubbly. You can also broil it for a few minutes.