Twice-Baked Squash

(13)
  3 reviews
  • 25|min prep time
  • 1|hr|25|min total time
  • 5 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Bake at 425°F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
  3. 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. 4 Bake at 375°F. for 15 to 20 minutes or until thoroughly heated.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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