It's creamy and irresistibly good! #healthyliving #recipes #cooking See less 📌Ingredients: 2 medium butternut squash, halved lengthwise and seeds removed 2 tbsp olive oil, divided Salt and black pepper, to taste 8 oz baby bella mushrooms, sliced ½ small onion, diced 2 garlic cloves, minced 2 cups fresh spinach ½ tsp dried thyme ½ cup plain Greek yogurt ¼ cup grated Parmesan cheese 2 tbsp fresh parsley, chopped Simple Recipe 1. Prepare the squash. Preheat oven to 400°F (200°C). Brush the cut sides of the squash with 1 tablespoon olive oil and season with salt and black pepper. 2. Roast. Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until easily pierced with a fork. 3. Cook the mushrooms. While the squash roasts, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sliced mushrooms. Sauté for 5–7 minutes, until softened and lightly browned. 4. Add the greens. Stir in the garlic, spinach, and dried thyme. Cook for about 2 minutes, stirring gently, until the spinach wilts. 5. Make it creamy. Reduce the heat to low. Stir in the Greek yogurt and Parmesan until the mushrooms and spinach are evenly coated and creamy. Do not allow the mixture to boil. 6. Stuff the squash. Turn the roasted squash cut-side up. Divide the creamy mushroom-spinach filling among the squash halves. 7. Finish baking. Return the stuffed squash to the oven for about 5 minutes, until everything is heated through. 8. Serve. Sprinkle with freshly chopped parsley and serve warm. #butternutsquash #followmyrecipesdaily - @315justme