Rosemary Meatloaf Stuffed Butternut Squash

1. 1

   Preheat oven to 375u00b0F and line a baking sheet with foil

2. 2

   Cut the Butternut squash in half and remove the seeds. Place both halves on a baking sheet with the cut-side up and drizzle with 1 Tablespoon of olive oil. Season with 1/4 teaspoon of salt and 1/4 teaspoon pepper.

3. 3

   Place the Butternut squash and the Stouffer's Family-Size Meatloaf in the oven and cook for 1 hour.

4. 4

   Meanwhile, heat 1 Tablespoon of olive oil in a pan over medium-high heat. Add the onion and rosemary and saute until the onion is translucent (about 5-7 minutes). Set aside when finished.

5. 5

   Remove the meatloaf and Butternut squash from the oven and turn the oven to a high broil.

6. 6

   Crumble the meatloaf and transfer to the pan with the onion and rosemary and add half of the meatloaf gravy. Heat until warm and set aside.

7. 7

   Stuff each butternut squash half with the meatloaf mixture. Place in the oven and cook for 2 minutes.

8. 8

   Remove from the oven and drizzle with the remaining gravy, salt and pepper.

* Per serving · 4 servings · Values may vary.