Chocolate Shell Butternut Squash
I’ve been seeing a version like this all over however I wanted to make a higher protein version and spare you some carbs and sugar, so this is my version and dre I say it may even be better (but I’ll let you decide after you make it!)
Calories – 309
Fat – 13g
Carbs – 29g
Sugar – 4g
Protein – 30g
It’s packed with protein, fiber, nutrients, and can even help with constipation!
Recipe
Serves one
Ingredients:
– 1/2 of the “butt” of a butternut squash (about 200g)
– 4 oz of plain, non fat organic skyr or greek yogurt (I used Norr Organic Grass-Fed)
– 1 scoop of Equip Foods unflavored grass-fed collagen (20% off: LILSIPPER)
– cinnamon to taste
– 1 Tbsp of pure 100% chocolate, melted with 1 tsp of coconut oil
– sea salt (optional)
Method:
Wash the outside of your butternut squash, then cut off the “butt” and slice it in half. Place both face down on a baking sheet lined with parchment paper. Bake at 350 F for about 1 hour or until done. Remove the seeds once cooled, then scoop out the flesh of one of the sides and place the flesh in a bowl. Add skyr, Equip Foods grass-fed collagen, and cinnamon. Mix well then add the mixture back into the butternut end. Pour your chocolate over the butternut and top with optional sea salt. Place it in the fridge or freezer just until the chocolate has hardened (or you can just enjoy it with the melted chocolate if you don’t want to wait – I won’t judge!).
