Twice-Baked Squash

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

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Servings 6

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( 13 ) Ratings

13 Ratings

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ingredients 5
Prep Time 25 min
Total Time 1 hr 25 min

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

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Directions

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.