Twice Baked Buttercup Squash - cooking recipe

Ingredients
    3 small buttercup squash
    1/3 cup nonfat sour cream
    1/2 teaspoon salt
    1/4 teaspoon nutmeg
    1/2 cup chopped pecans (optional)
    6 tablespoons brown sugar or 6 tablespoons sugar, in the raw
Preparation
    Heat oven to 425\u00b0F.
    Cut squash in half lengthwise, scoop out seeds and fibers and discard.
    Place squash in an ungreased 13x9-inch baking dish.
    Cover tightly with foil.
    Bake for 30 to 40 minutes or until squash is tender.
    Cool for 10-15 minutes.
    Reduce oven temp to 375\u00b0F.
    Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
    Place flesh of squash in a medium bowl.
    Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
    Fill each shell with the squash mixture.
    Sprinkle each with 1 tablespoon of brown sugar.
    Place filled shells in baking dish.
    Bake at 375\u00b0F for 15-20 minutes or until thoroughly heated.

Leave a comment