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Ingredients:
2 butternut squash, small
2 tbsps Nutiva Organic Avocado Oil
½ tsp salt
½ tsp black pepper, freshly ground
Feta cheese and spinach mixture
1 tbsp Nutiva Organic Avocado Oil
4 cups fresh spinach
1 tsp garlic powder
¼ tsp salt
½ tsp black pepper, freshly ground
½ - 1 cup feta
pomegranate, topping
avocado, topping
almonds topped
Directions:
-
Roast Butternut Squash
- Preheat the oven to 400°F.
- Slice squash in half lengthwise, scoop out seeds and strings.
- Place squash cut side up on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast for 30 minutes or until tender.
Spinach and Feta Filling
- In a skillet over medium heat, cook spinach in avocado oil until wilted.
- Season with garlic powder, salt, and pepper to taste.
- Stir in crumbled feta cheese.
Assembly
- Stuff the squash with the feta and spinach mixture.
- Top with fresh pomegranate, avocado and almonds.
