Categories: Diet, Dinner

Ingredients

• 1 (1 3/4 pound) butternut squash, cut in half lengthwise and seeded
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 tsp olive oil
• 1/2 small onion, chopped
• 1/2 pound ground lean beef or turkey
• 1/2 cup drained canned diced tomatoes with basil and oregano
• 1 dried mission fig chopped, stem removed
• 1/4 cup frozen peas

Directions

1. Preheat oven to 450 F. Spray a pan with nonstick spray. Sprinkle the cut sides of the squash with 1/8 tsp each of salt and pepper. Place the squash cut side down in the pan and roast until tender, about 45 minutes.

2. Heat the oil in a nonstick skillet. Add the onion and cook until tender. Add the beef and cook until browned. Add the tomatoes, fig, and remaining salt and pepper; cook until the liquid evaporates. Add the peas and cook until hot. Turn the squash cut side up and spoon half the filling into each cavity.

3. Optional – Top with shredded mozzarella cheese

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