What's Trending

Twice-Baked Squash

Name: Twice-Baked Squash
Prep time: 25 min
Total time: 1 h 25 min
Yield: 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

(13)

0 Questions

Save Recipe

Prep 25 min
Total 1 hr 25 min
Ingredients 5
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Dec 6, 2010

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

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.

Nutrition Information

110 Calories, 0g Total Fat, 2g Protein, 26g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1/6 of Recipe

Calories: 110

Calories from Fat: 0

Total Fat: 0g; 0%

Saturated Fat: 0g; 0%

Cholesterol: 0mg; 0%

Sodium: 210mg; 9%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 3g; 12%

Sugars: 19g

Protein: 2g

% Daily Value*:

Vitamin A: 150%; 150%

Vitamin C: 20%; 20%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1 1/2 Fruit; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.