AuthorHeather BlakeCategoryGluten-free, Vegetarian, VeggiesDifficultyBeginnerThis tasty recipe boasts tons of vitamin A for your eyes and skin, along with fragrant rosemary and a satisfying touch of Parmesan & Asiago. Plus, it's a perfect make-ahead meal for busy nights & company!
Preheat oven to 400 degrees F. Place foil or parchment paper on baking sheet (or use nonstick baking sheet).
Grease a rectangular baking dish with coconut oil or butter. Set aside.
Slice stem off of squash. Carefully slice in half horizontally so you have two long halves. Scoop out seeds and discard.
Drizzle olive oil on each half and spread evenly.
Place on baking sheet, cut-side-down and bake for 45 minutes, or until tender and skin has started to shrivel.
*Remove from the oven and raise temperature to 425 degrees.*
While squash is baking, rinse rosemary in cool water and pat dry with paper towel. Remove leaves from stem (pluck off with fingers or cut off with knife). Using a large chef's knife, mince into small pieces. Set aside a small portion for the garnish.
Remove squash from oven and carefully flip over. Scoop out flesh into a large bowl. Sprinkle with minced rosemary, salt, pepper, half of each cheese, and about 1 tbsp olive oil. Mix well and transfer into prepared baking dish. Top with remaining cheese and rosemary.
Bake for 20 minutes, until cheese melts and begins to crust (and the mouth-watering aroma fills the house!)
*** To make this dairy-free, simply omit the cheeses. It still tastes absolutely AMAZING, especially with the Milanese Gremolata olive oil!! ***
Ingredients
Directions
Preheat oven to 400 degrees F. Place foil or parchment paper on baking sheet (or use nonstick baking sheet).
Grease a rectangular baking dish with coconut oil or butter. Set aside.
Slice stem off of squash. Carefully slice in half horizontally so you have two long halves. Scoop out seeds and discard.
Drizzle olive oil on each half and spread evenly.
Place on baking sheet, cut-side-down and bake for 45 minutes, or until tender and skin has started to shrivel.
*Remove from the oven and raise temperature to 425 degrees.*
While squash is baking, rinse rosemary in cool water and pat dry with paper towel. Remove leaves from stem (pluck off with fingers or cut off with knife). Using a large chef's knife, mince into small pieces. Set aside a small portion for the garnish.
Remove squash from oven and carefully flip over. Scoop out flesh into a large bowl. Sprinkle with minced rosemary, salt, pepper, half of each cheese, and about 1 tbsp olive oil. Mix well and transfer into prepared baking dish. Top with remaining cheese and rosemary.
Bake for 20 minutes, until cheese melts and begins to crust (and the mouth-watering aroma fills the house!)
*** To make this dairy-free, simply omit the cheeses. It still tastes absolutely AMAZING, especially with the Milanese Gremolata olive oil!! ***
