Lil Miss Fitness Freak

"And though she be but little, she is fierce"

Stuffed Butternut Squash…Cajun Style


Hey Friends,

It’s been quite a bit since I have posted a savory recipe and I just so happened to induldge in quite a delicious lunch last week so I figured I would post it up for ya. Yes..more squash but hey, it’s not kabocha for once. πŸ˜‰

Now normally I’m not the biggest fan of butternut. It’s not that I don’t like it, as I do, it’s just not my favourite. Despite all that, I happened to come across the cutest lil organic butternut squash at Fortinoes and just had to get it.

After some hummin and haaaing about what to make with said squash, I ended up with this plate of goodness:

IMG_4192Not too shabby if I do say so myself. πŸ˜€

Cajun Stuffed Butternut Squash

Serves 1


  • 1 small butternut squash
  • 3-4 ounces of ground extra lean meat of choice (I used extra lean chicken breast meat)
  • 1/2 cup no salt added canned diced tomatoes
  • 40g (or more of less) of cremini mushrooms, diced
  • 30g of diced onion
  • 1 tsp minced garlic
  • 1/2 tsp coconut oil
  • 1/2-1tbsp no-salt added Cajun seasoning
  • 1/2-1 tsp chili flakes (adjust to your heat tolerance or omit)
  • 1/2-1 tsp chili powder
  • Freshly cracked black pepper
  • Avocado, diced for garnish (optional)


Step 1: Roastin your squash.

Preheat the oven to 400 degrees. Cut your butternut in half and scoop out the seeds. Hollow the squash out a lil bit by cutting out some chucnks from the inside carefully to make a nice well to hold your stuffing. You want to ensure that you still have a nice thick border around the squash and that there are no holes in the bottom. Lightly oil the squash half and the chunks with olive oil, dried rosemary, cracked black pepper and any other spices you would like. Place your squash half and pieces on a baking tray and bake in the oven until the squash has softened (but is not mush!) and is golden in colour. The time could be as lil as 20-25 minutes depending on the size of your squash so keep an eye on it. Once that is done, remove from the oven and set it aside.

Step 2: Cookin your stuffin.

This can be done while your squash is roasting. Heat a lil bit of coconut oil (or oil of choice) in a pan over medium heat. When your pan is hot, add your onion and garlic and saute until fragrant and the onions are translucent. Next, add your ground meat. Break it up so that you have small chunks and cook until there is not longer any visible pink. Add your tomatoes, a few tbsp of water, your roasted chunks of squash (they will cook faster than the half will) and seasonings and pop a lid on the pan to let the mixture simmer a bit to allow for the flavours to come together. Keep an eye on the pan to ensure the water doesn’t evaporate too fast as that would lead to you burning it. If the water cooks off too fast, add a bit more as you want to let it simmer for a few minutes. Remove from the heat.

Step 3: Puttin it all together.

Take your squash half and fill the cavity with the stuffin. As an option, you can choose to broil the whole thing to reheat the squash OR add some cheese and broil it for 5 minutes to allow for the cheese to melt. Top with avocado if you wish.

Nom it all up!

Now, in my world, you always have to have a veggie side dish. Your side dish can be totally up to you but I chose to have my favourite swiss chard saute. It’s really simple and always makes me a happy camper.

Curried Swiss Chard and Mushrooms

Serves 1


  • 130g of swiss chard (about 2ish large leaves and stems)
  • 30g chopped onion
  • 1 tsp minced garlic
  • 40g chopped cremini mushrooms (or 2 small)
  • 1/2 tsp coconut oil
  • 1/2-1tbsp curry powder (to your tastes)
  • 1 tsp or more of chili powder
  • 1/2 tsp chili flakes


Heat your oil in a pan on medium heat. Take your swiss chard leaves and separate the leaves from the stems and chop the stems into chunks. When your pan is ready, add your onions, garlic and stems to the pan and saute until the onions are translucent. Add your mushrooms and a tbsp or two of water to the pan and saute until the water has been cooked off. Throw your leaves into the pan with your seasonings and add an additional few tbsp of water (about 3-4). Stir to distribute the seasonings and cook until the water has been cooked off and the leaves have wilted down a bit. This will only take a few minutes. Remove from the heat and serve with your main dish.

So there you go. Meat. Squash. Greens. Spice. My kinda meal.

I hope you enjoy.



8 thoughts on “Stuffed Butternut Squash…Cajun Style

  1. What are your thoughts on potatoes? Lately I’ve been loving sweet potatoes and even regular white ones.LOL- I know it is random but really, who, besides you could I ask?

    • No worries and I’m honored that you feel you feel confident in me enough to ask my opinion on these types of things :-). Personally, I love the taste of sweet taters waaayyy better than white so I tend to always go with those. I have had a really good roasted white tater (tons of garlic, rosemary and a lil olive oil) where they are actually delicious. Just overall, their taste doesn’t appeal to me. Despite all this, there is nothing wrong with eating white potatoes (I have been weary of them in the past and avoided them due to my thoughts about them). I wanted to comment on the high glycemic index (how the food influences your blood glucose/sugar levels) that potatoes have, but on the same note, sweet taters are up there too. That being said, glycemic index is misleading as the way that a food affects you body depends on its preparation (boiled has the lowest GI reading) and what it is eaten with. If you are having a lot of fibrous foods/protein and some fats with your meal, the affect on your blood sugar from the potato will be lessened. Therefore making it not a concern. Also, white potatoes still contain a number of great nutrients that sweet taters do too like fiber, vitamin B6 (they are higher than sweet ones), protein, iron, folic acid and a slightly lower amount of carbohydrates than sweet taters.

      So go ahead and enjoy your white potatoes! Just switch it up once and a while (type and cooking methods) to ensure you are getting nutrient variety, like the HUGE amount of Vitamin A found in sweet taters that isn’t found in white ones. πŸ™‚

  2. Hi Chelsea, this looks really yummy! I always avoided squash because I thought I wouldn’t like it, then was told it was too high in carbs. Recently, I bought a spaghetti squash- so yummy! Have you tried one?

    • Oh no you were missing out! Squash is much less lower in carbs than something like a potato and has such a good nutrient profile! I have tried spaghetti, again, not my favourite (once you have kabocha nothing is ever as good πŸ˜‰) but I have been seeing it a lot lately and it had me craving one. “Spaghetti” and meatball recipe to come this weekend with the spaghetti squash I bought this week

  3. this looks AMAZING. I hardly am one to comment on blogs or anything unless I really know them but you just made me break my rule. I am now going to be a total creep and go through all your blog pages… exciting to read all about you!

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