Twice Baked Butternut Squash

In our healthier moments, we try to avoid eating too many sides of mashed potatoes and opt for healthier recipes.  I found this recipe on the CleanFoodCrush blog and was a little skeptical at first.  To my surprise, it was delicious and really satisfies the craving for a creamy twice baked potato.  I have found that this recipe tastes best with small butternut squash as shown in my pic.

Ingredients:

1 small butternut squash, cut in half, seeds removed

Olive oil

Salt, Pepper 

1/4 cup plain greek yogurt (1/2 cup for larger squash)

1/4 cup plus 1 tablespoon Parmesan cheese

1 tablespoons panko

Preparation:

Preheat oven to 425.

Prepare butternut squash but cutting in half lengthwise and removing all seeds and stingy area.

Drizzle with a little olive oil and season with salt and pepper.  

Bake for about 35-40 minutes or until tender.

Remove from oven and cool.  

Scoop out squash from the outer shell into a bowl.  

Mash squash with a fork and mix in yogurt and 1/4 cup of the cheese.  

Scoop mixture back into the shells and top with remaining Parmesan and panko crumbs.

Bake another 10 minutes to set.