Stuffed Cheesy Squash

Preparation time: 10 minutes

Cooking time: 25 minutes

Serve: 4

4 small squash, cut in half
6oz. grated cheddar cheese
½ cup real mayonnaise
2oz. jar pimentos, drained, chopped
1 tablespoon butter
1 tablespoon chopped parsley
¼ cup almond meal
Salt and pepper, to taste
4 sun-dried tomatoes, packed in oil, chopped

Cut the squash in half and place in a steamer basket.
Set the basket over boiling water. Cover the squash with lid and steam 8 minutes.
Let the squash cool.
Preheat oven to 350F.
In a large bowl, combine cheddar cheese, mayonnaise, pimento, butter, and almond meal.
Stuff the squash with the cheese mixture and transfer onto baking dish lined with parchment paper.
Top with chopped sun-dried tomatoes and bake for 15 minutes.
Remove from the oven and sprinkle with parsley.

Serve warm.

Nutritional info per serving:
Calories 508
Total Fat 46.7g
Total Carbohydrate 7.5g
Dietary Fiber 3.3g
Total Sugars 4.9g
Protein 14.5g