Polenta-Stuffed Kabocha Squash
The cheesy polenta filling in this healthy stuffed squash recipe makes a great alternative to mashed potatoes, as well as a hearty vegetarian entree. If you can't find kobocha squash, try using a buttercup squash or pie pumpkin--or skip serving it in the hollowed-out vegetable altogether and use 2 cups of your favorite pureed winter squash in Step 5.
Make Ahead Tip: Prepare through Step 5; cover and refrigerate squash shell and polenta separately for up to 1 day; reheat polenta on the stovetop, thinning with a little broth, if necessary, before spooning into the squash and baking (Step 6).
1 starch, 1/2 vegetable, 1/2 high-fat meat, 1 1/2 fat