With Bacon and Caramelized Onions

Super tasty and low in carbs. This great looking dish can be served as a side dish or as a light meal along with a green salad.

TIPS FOR MAKING THE CHEESY STUFFED BUTTERNUT SQUASH WITH CARAMELIZED RED ONION

This meal does require a bit of time to make so keep the following tips in mind.

First you need to cook the butternut quash long enough so that it is soft and easy to scoop out. Did you know that roasting the squash enhances the natural sweet flavor of butternut squash?

Be careful when cutting the squash into halves because this squash is quite firm and requires a lot of force to push the knife through. A large carving knife works best.

When caramelizing the onions use a low temperature. Thin onion slices caramelize better than thick slices. At a low temperature the onions will caramelize , where as a high temperature the onion will not caramelize. If the onion dry out while cooking add a little water. It is important to use a lid over the pan when cooking the onions so they don't dry out.

If you are on a keto diet you may want to scoop out more of the squash to cut down on the carbs. You could also use a different kind of squash that has fewer carbs.

For low carbs choose a low fat sour cream for this recipe.

Ingredients

• 1 butternut squash (approximately 53 oz = 1500 g)
• 8 slices bacon
• 2 large red onions
• 1 cup = 240 ml full-fat sour cream
• 2 cups = 470 ml shredded cheese of your choice
• (salt and pepper to taste)

Instructions

1. Preheat the oven to 350 °F (175 °C).
2. Take the butternut squash and halve it with a big, sharp knife.
3. Scoop out the seeds from the butternut squash halves.
4. Place the halves into a roasting pan cut side down.
5. Roast in the preheated oven for 1 hour or until soft.
6. Remove from the oven, set aside, and let cool.
7. Meanwhile, cook the bacon in a skillet until crispy. Set aside and reserve the fat.
8. Take the red onions, discard the peels, and cut the onions into thin rings. Cut the rings into halves and set aside.
9. Fry the onion in the bacon fat first for a couple of minutes at a high temperature. Then reduce the temperature and cook, covered, until the onion is soft, brownish, and caramelized. Stir the onion thoroughly every few minutes while cooking.
10. When the onion is soft and caramelized, pour in the sour cream. Season with salt and pepper if you like, but remember that cheese and bacon contain salt, so try to avoid making it overly salty.
11. Mix until well combined. Set aside.
12. Scoop out the flesh from the butternut squash halves so that you leave 3/4 inch (2 cm) flesh on the skin.
13. Divide the onion and sour cream mixture into the butternut squash halves and level the surface.
14. Sprinkle 1 cup (240 ml) shredded cheese evenly on top of each butternut squash half.
15. Crumble the fried bacon evenly on top of the cheese. Use 4 bacon slices per butternut squash half.
16. Bake in the preheated oven for 30 minutes, or until the cheese is melted and golden.

The original article is quite lengthy and has a lot of pictures and alternatives for this recipe. I'd recommenced you go check it out.

The featured image was captured from the video.