Twice-Baked Squash

Side dish made using five ingredients! Enjoy this buttercup squash bake, flavored with sour cream and nutmeg.

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  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 5
  • servings 6
 

Ingredients

3
small buttercup squash (about 2 lb.)
1/3 cup nonfat sour cream
1/2
teaspoon salt
1/4
teaspoon nutmeg
6
tablespoons brown sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and fibers. Place squash in ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
  • 2 Bake at 425°F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
  • 3 Reduce oven temperature to 375°F. Scoop out squash, leaving 1/4-inch-thick shell. Place squash in medium bowl. Reserve shells. Add sour cream, salt and nutmeg; mix until smooth. Fill each squash shell with squash mixture. Sprinkle each with 1 tablespoon brown sugar. Place filled shells in same baking dish.
  • 4 Bake at 375°F. for 15 to 20 minutes or until thoroughly heated.
  • 1 Heat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and fibers. Place squash in ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
  • 2 Bake at 425°F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
  • 3 Reduce oven temperature to 375°F. Scoop out squash, leaving 1/4-inch-thick shell. Place squash in medium bowl. Reserve shells. Add sour cream, salt and nutmeg; mix until smooth. Fill each squash shell with squash mixture. Sprinkle each with 1 tablespoon brown sugar. Place filled shells in same baking dish.
  • 4 Bake at 375°F. for 15 to 20 minutes or until thoroughly heated.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
110
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
210mg
210%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
19g
19%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
20%;
Calcium
8%;
Iron
6%;
Exchanges:
1 1/2 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.