Butternut Nachos with Always-Paleo Pico (4 servings @ 184 cal/ea)

This is another TWENTYSOMETHINGANDPALEO sharing-is-caring recipe. My co-worker cube-mates within a 12 food radius think I’m crazy for bringing in so much food, I’m sure, but would never say anything for fear of missing something awesome like: PALEO FIESTA FRIDAY!

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Butternut Nachos with Always-Paleo Pico (4 servings @ 100 cal/ea)

1 large butternut squash
1 tbsp paprika
2 tbsp garlic powder
1 tsp cayenne
1 tbsp chipotle
1 tsp cumin

Preheat oven to 400F.

Cut gourd in half, scoop out unwanted stringies, and slice into “pre-chip” status about 1 cm thick.

Mix spices and sprinkle over squash slices.

Place on cookie sheet and bake for 40 minutes – flip over – and bake for another 20-30 minutes.

3 tomatoes
2 medium-small onions
fresh cilantro sprigs

Chop tomatoes, onion and cilantro and mix while your squash is baking.

Butternut Nachos will also be served with a little emerald gem I found at Trader Joe’s last weekend: Verde Salsa with only the basic ingredients.

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As much as I care about sharing, I’m hording an extra serving of this for myself to enjoy again this weekend. TGIFiestaF!

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