Butternut Squash Hash Bake

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Although I practice flexible dieting with an IIFYM approach, I sometimes find myself going back to the basics in regards to my nutritional choices. This particular day was no exception, and thankfully it came with a big appetite ;-).

One of my favorite pieces of kitchen equipment is a cast iron skillet. They cook more evenly than anything else out there and, you can go from stovetop to oven in a breeze. With that in mind, I figured I’d whip up a hash bake with a twist. Here’s what you’ll need:

  • 457g cubed butternut squash
  • 170g sliced mushrooms
  • 45g fresh baby spinach
  • 3 whole eggs
  • 18g finely shredded 2% milk mild cheddar cheese
  • 100g plain 0% Greek yogurt
  • Seasoning(s) of choice
  • Cooking spray
  1. Preheat oven to 400F.
  2. On the stovetop, spray the skillet with cooking spray, then sauté the squash and mushrooms with seasoning until tender.
  3. Add spinach and create 3 wells to crack the eggs into.
  4. Transfer skillet directly to the oven and bake for 8 to 10 minutes.
  5. Remove and top with cheese and yogurt.

Yields: 1 serving

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