Twice Baked Butternut Squash Boats with Ham & Leeks

helloooo

hi there.

how are things?

i once was an existing human on this site, but now it seems…..

that i’ve stopped cold turkey.

but trust me this hiatus was totally unwanted and completely unexpected.

why you ask!? or maybe you don’t ask, but i’m going to share with you anyways……

my appendix decided to fill up with some…. unmentionables… because i’m going to spare you the details (trust me, i’m doing you a favor) and since – in my former life i was probably a dooms day prepare – the doc decided it would be a good time to get rid of the ol’ thang.

so yeah. i guess better late than dead.

too dark?

well my guts hurt sooooo i think i have a hall pass.

but really. it totally sucked. i was experiencing some pain, went to the hospital, was discharged with passing a kidney stone, went back the next day and then voila. an appendix that decided to have some guests permanently over. Which in turn, caused some major discomfort. Doc concluded that it was just a matter of time on when the appendix would actually become appendicitis and we didn’t want to chance myself traveling, or being in a position where I couldn’t get to a hospital quick enough.

so yeah. that’s my story.

but NOW. its been one week post surgery and after feeling like a corpse filled with some Co2,  i’m starting to feel more like a deflated human again! and better yet… my appetite is back!

so long weight loss, you were completely unexpected, and TOTALLY wanted, but lezbehonest. i cannot maintain you without wanting to put my hand into a garbage disposal. so farewell.

okay too graphic. and sort of a lie. because i’ve already started to eat MUCH better since this whole process began a couple of weeks back. i’ve pretty much cut out all breads/pastas/baked goods and have reserved those for special occasions. and sugar, i’ve really lowered my intake.

so why bother if it was just an appendix? oh i don’t know, life. being that i was forced into a detox because at first i wasn’t sure what was going on, it has allowed my body to feel like mine again…. if that makes any sense at all? i feel more in control with my cravings and have finally been able to manage the cravings when they actually do come.

so i feel prettyyyyy optimistic about this change. tbd. let’s roll with it for now.

and because this was my first meal back in the kitchen, why wouldn’t i cook with butternut squash? only my last three recipes have been squash related so that’s not like an overkill or anything…

((insert eye roll here))

Twice Baked Butternut Squash Boats with Ham & Leeks

Recipe notes:

All you have to do is cut the squash in half. So make sure your knife is sharp. Again. We don’t want to lose a finger over food, that would be such a poor excuse for a discarded limb.

I DO use 1 1/2 tbsp of butter & 1 tbsp of heavy cream. That means only 2 tbsp of ‘not the most diet friendly’ ingredients but it’s for a large portion, so basically only a small amount of tbsp of each per serving. You picking up what I’m putting down? It isn’t much. But it really does make this taste sinfully rich without doing a lot. HOWEVER. if that bothers you. replace the butter with olive oil and the heavy cream with greek yogurt. ya dig?

And the egg, it helps give the texture a little more of a custardy vibe. it’s incredibly subtle, but i love.

gruyere cheese: super tasty and super melty = yay.

TOPPINGS: easy. honestly i just bought a ham steak and diced it up. this is also great for any meat that you have left over (preferably in the pig department, salty works best).

also a meal under 400 calories. bring on the wine!

5.0 from 1 reviews

Twice Baked Butternut Squash Boats with Ham & Leeks

 

Author: Julia Calleo

Nutrition Information

• Serves: 4

• Serving size: 1 half
• Calories: 384

• Fat: 21.8g
• Carbohydrates: 26.2g
• Fiber: 4.6g
• Protein: 23.2g

Recipe type: Dinner

Prep time:  10 mins

Cook time:  1 hour 10 mins

Total time:  1 hour 20 mins

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butternut squash baked and then baked again with a healthy yet creamy squash filling topped with ham and leeks makes for the perfect comfort meal and under 400 calories. Gluten free!

Ingredients

• 2 butternut squash, cut in half length wise, seeds/guts removed
• 1½ tbsp unsalted butter
• 1 tbsp heavy cream
• 1 large egg
• 1 cup shredded gruyere cheese
• 1 tsp garlic powder
• ½ tsp cumin
• 2 leeks, sliced into rings and halved
• 2 cups diced ham steak (or thick cut ham)
• salt and pepper to taste

Instructions

1. First preheat your oven to 425.
2. Next line a baking sheet with parchment paper and place cut and scooped squash face down onto paper. Bake for 45 minutes or until squash is tender. Remove from oven. Reduce oven temperature to 375.
3. When squash is cool enough to handle carefully scoop out the flesh of the squash being careful to leave the skin intact. Place the flesh into a large bowl.
4. Next add 1 tbsp butter, 1 tbsp heavy cream, 1 egg, ¾ cup gruyere cheese, 1 tsp garlic powder and ½ tsp cumin to the squash.
5. Using a handheld electric mixer, or immersion blender (though you may do this by hand if necessary) blend until contents are all mixed together and squash becomes a fluffy puree
6. Evenly distribute the squash puree back into the butternut squash skin. Sprinkle with remaining gruyere cheese, salt and pepper to taste.
7. Next place back into oven and bake for another 20-25 minutes. Remove when done.
8. While twice baked squash is finishing baking in a medium pan over medium high heat add ½ tbsp butter. Add your leeks & ham and saute for about 8 minutes. Remove from heat.
9. Sprinkle leeks & ham over squash boats and serve with salt & pepper.

3.5.3226