Butternut Squash Staffed Zucchinni

1. 1

   1.preheat oven to 400u00b0F

2. 2

   2.slice zucchini lengthwise in half, hollow out zucchini by running a paring knife along the outside edge and also making horizontal slits to make scooping easier

3. 3

   3.scoop out middle of zucchini, you can save scooped out zucchini for stuffing, I did not

4. 4

   4.put hollowed out zucchini in oven for 10mins. to pre-bake

5. 5

   5.while zucchini is cooking prepare filling

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   6.cook down bacon until crispy and set on paper towel to drain

7. 7

   7.in pan with remaining bacon fat, saute mushrooms and onions (add zucchini scooped out if needed)

8. 8

   8.combine sauteed vegetables with the leftover butternut squash

9. 9

   9.place mixture into zucchini boats, being careful not to overfill

10. 10

    10.bake for 15-20 mins

11. 11

    11.garnish with crumbled bacon and scallions

* Per serving · 4 servings · Values may vary.

No additional tips available.