This plant based recipe is delicious and nutritious.
Combine the flaxseed and all the dry seasoning in a mixing bowl and whisk
preheat the oven to 350°F
Cut the tops off the butternut squash and then slice it in half lengthwise
Scoop out the guts and seeds
Baste the flesh with a Canola oil and then rub 3/4 portion of your flaxseed seasoning mixture all over as well.
Line a sheet pan with parchment paper or foil and lay the butternut squash have facedown and pop it in the oven.
Combine the Shredded Carrots, lemon juice, and the rest of the seasoning mixture in a mixing bowl and toss.
After one hour of baking carefully pull out the butternut squash and stuff the seasoned shredded carrots in the squash cavity.
Bake it for another 20 to 30 minutes then allow it to rest for 10 minutes and serve.