Twice-Baked Squash

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

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
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.

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