- fluid ounces olive oil
- fluid ounces ground black pepper
- fluid ounces salt
- butternut squash, halved lengthwise and seeded
- fluid ounces low-fat plain Greek yogurt
- fluid ounces reduced fat grated Parmesan cheese, divided
Heat oven to 425°F.
Rub olive oil, pepper, and salt evenly over both butternut squash halves. Place halves cut side up in a baking dish large enough to hold both halves.
Bake squash for 35-45 minutes, or until fork tender. Remove squash from the oven and let it cool slightly, until you can handle it safely.
Using a spoon, carefully (trying not to break the outer shell) scoop out most of the flesh from the squash into a bowl. Add yogurt and 1/4 cup Parmesan cheese to the bowl. Mash and mix thoroughly to combine everything together.
Spoon the squash mixture back into the shell, and sprinkle the tops with remaining Parmesan cheese.
NOTE: For a crunchier texture, broil for a couple of minutes until golden brown. Serve warm.