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 Ratings

3 Reviews

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

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

By Pillsbury Kitchens

Updated December 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.