Rosemary Meatloaf Stuffed Butternut Squash

Directions

1. Preheat oven to 375°F and line a baking sheet with foil
2. Cut the Butternut squash in half and remove the seeds. Place both halves on a baking sheet with the cut-side up and drizzle with 1 Tablespoon of olive oil. Season with ¼ teaspoon of salt and ¼ teaspoon pepper.
3. Place the Butternut squash and the Stouffer’s Family-Size Meatloaf in the oven and cook for 1 hour.
4. Meanwhile, heat 1 Tablespoon of olive oil in a pan over medium-high heat. Add the onion and rosemary and sauté until the onion is translucent (about 5-7 minutes). Set aside when finished.
5. Remove the meatloaf and Butternut squash from the oven and turn the oven to a high broil.
6. Crumble the meatloaf and transfer to the pan with the onion and rosemary and add half of the meatloaf gravy. Heat until warm and set aside.
7. Stuff each butternut squash half with the meatloaf mixture. Place in the oven and cook for 2 minutes.
8. Remove from the oven and drizzle with the remaining gravy, salt and pepper.