The plan was to make a butternut squash kuku. What actually happened is I told my husband I didn't want to sink 40 minutes into #breakfast and he threw together an awesome breakfast in about 20 minutes, instead.
Carbs Count: If you're all about reducing carbs, using butternut squash instead of potatoes is a great idea. Depending on the recipe, the squash can give you a similar consistency to potatoes, and cup for cup, squash has 10 g fewer carbs that potatoes.
Serves: 2 | Time: ~20 minutes
1/2 lb butternut #squash, chopped into 1-inch cubes (Harris Teeter sells this prepped)
1/4 red onion, diced
2 handfuls baby #spinach
2 tbsp EVO, divided
Heat 1 tbsp of EVO in a skillet over med-high heat. Add squash and onion and saute 8-10 minutes.
Reduce heat to medium heat and sizzle another 5 minutes, stirring occasionally.
Add 1 tbsp EVO and spinach. Saute 5 minutes, stirring frequently.
Remove from heat and stir.