Low-Carb Baked Butternut Cups

Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Peel the butternut squash.

Step 2Remove the seeds and fibres. Keep the seeds and roast them to make a quick low-carb snack!

Step 3You can use the remaining squash to make some Spiced Butternut Chips.

Step 4Place a mushroom inside each cup, season with salt and pepper and top with freshly chopped herbs. Transfer to a baking sheet and spray with some coconut oil or brush with melted ghee. Place in the oven for 20-25 minutes.

Step 5Remove from the oven, add some parmesan cheese and crack the egg in the butternut cup.

Step 6Top with the remaining parmesan cheese and place back in the oven for another 15-20 minutes.

Step 7When done, remove and serve with fresh greens. Store in the fridge for up to 3 days. Reheat before serving.