Twice-Baked Squash

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

  • 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
  • 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.
  • 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.
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