Butternut Squash scramble

Fit Foodie Friday: Butternut Squash, Black Bean and Spinach Scramble w/ Goat Cheese

I was inspired to create this from an enchilada recipe at Cactus and a delightful conversation I had with Stroller Strides instructor Christy during a Stroller Strides eons ago! I affectionately call it the “Christy Scramble!”

  • Can of black beans, rinsed and drained
  • 1 pound of roasted butternut squash
  • 2 c baby spinach
  • 2 T goat cheese
  • 1-2 eggs (I do mine over medium)
  • Salt/pepper
  • EVOO

Toss the squash with EVOO and salt/pepper.

Roast at 425 until starting to brown/get crisp (15-25 min).

Toss cooked squash with black beans and baby spinach. Let entire mixture cool and store in the fridge for up to 5 days.

A portion size is 1 c, and I use this mixture for tacos, quinoa bowls, enchiladas and most importantly—the Christy Scramble. Top with 2 T or goat cheese and eggs of your choice️️.