DOES ANYONE ELSE HERE HAVE AN OBSESSION with Halo Ice Cream? It is seriously ruining all of my kitchen time where I should be busy developing recipes, but instead I find myself grabbing one of my ten pints of “Birthday Cake” (and that is definitely an underestimate) and calling it a day (or a meal). I’m just waiting for some dip head to write an article saying how halo ice cream is actually going to make you fat and cause permanent cellulite, ruining my current dream come true, that ice cream can actually be healthy and STILL taste delicious. their “good source of protein’ is probably going to end up being a “good source of shinanana”. But for now, I’ll take my BS and throw some chocolate syrup and sliced bananas on top.
so being that i am super into turning a bad habit into something halfway decent for you, here is a healthier pizza option, and to be quite honest? it actually does the trick. i kid you not.
Sausage Stuffed Butternut Squash Pizza Boats. It ain’t no pizza hut, but definitely tastes like a Friday night cheat.
Butternut squash is key due to the hardy texture it provides when roasted and the buttery sweetness flavor that goes perfectly well for a killer sweet & salty combo.
Spicy Italian sausage works really well, however if for some reason you can’t handle the heat (there’s barely any, just a subtle kick) than go for sweet italian sausage. ya big ol’ baby 😉
ANY sauce recipe works. To be quite honest, I just used jar (gassssssp) sauce that I had chilling in the fridge. Worked like a charm.
Shredded. Cheese. How dare I use shredded when I prefer fresh mozzarella you ask!? I wanted to use less dairy, but needed even melting coverage, and shredded mozzarella works much better for this.
I used turkey pepperoni slices, however feel free to use any kind. I just wanted less fat = less weight watchers points =D
- 3 butternut squash, halved lengthwise and holes poked on exterior (see photo)
- 1 lb spicy italian sausage (casings removed)
- 1½ cup tomato sauce (your choice)
- 18 Turkey Pepperoni slices
- 1½ cups shredded mozzarella
- Salt & Pepper to taste
- First preheat your oven to 400 degrees. Next drizzle olive oil over your butternut squash halves (all over, inside & out) and then sprinkle with salt & pepper.
- Line a baking sheet with parchment paper, and place squash halves face down (so skin up) on baking sheet and set in oven for 35-40 minutes, or until softened.
- Remove from oven and let cool until you can handle.
- In a pan over medium heat, brown your italian sausage and then drain the fat. Set aside.
- Once your butternut squash is cool enough to handle discard the seeds/membranes.
- Next carefully scoop out all of the squash boats and place the squash meat into the same pan that your italian sausage is in. Mix together the squash and italian sausage and then evenly distribute squash mixture back into each squash boat.
- Add a ¼ cup of sauce over each boat, spreading out evenly over sausage/squash mixture.
- Next lay 3 pepperoni slices on top of each. Sprinkle a ¼ cup of shredded cheese over each and then place back onto baking sheet (if not already on).
- minutes before you are ready to eat place squash back into preheated oven and bake until cheese has melted 6-8 minutes.
- Remove and serve warm.