squash it up

Helloooooo! So I've been eating a lot more squash lately, and I think it's because I've discovered how easy it is to prepare and how versatile it is! You could literally eat it with anything- sweet or salty! Personally, I've been getting a lot of butternut squash, but I'm always open to other types; sometimes it's depending on how expensive it is, any sales, etc. The other day, I cooked some butternut squash up and stuffed it with kale and wildrice, which was PHENOMENAL! Yummmmm! I also thought about putting zucchini, onions, and sesame seeds to this recipe the next time- I was just running kind of late, so I didn't have time to be too creative then. Here's how you do it!

Squash:
1. Preheat oven to 375

2. Cut butternut (or any kind) of squash in half
(length-wise), scoop out the seeds

3. spray a little oil on a cooking sheet and flip over the squash halves so that their inside parts are facing down

4. throw in the oven for 20 minutes (note: could take up to probably 35 minutes depending on how big it is! You know by sticking a knife into the top, and if it feels soft, it's done cooking!)

5. take the sheet out and fill the inner parts of the squash with wildrice and whatever you decide sounds good! It will turn out great!