Twice Baked Buttercup Squash
- 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
- Heat oven to 425u0b0F.
- 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 375u0b0F.
- 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 375u0b0F for 15-20 minutes or until thoroughly heated.
squash, nonfat sour cream, salt, nutmeg, pecans, brown sugar
Taken from www.food.com/recipe/twice-baked-buttercup-squash-133090 (may not work)