ACORN SQUASH PUREE

Acorn Squash Puree image

"I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves." Ann Hennessy - Burnsville, Minnesota

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

4 medium acorn squash
8 ounces fat-free cream cheese, cubed
1/2 cup fat-free milk
2 tablespoons reduced-fat butter, melted
2 tablespoons dried minced onion
2 tablespoons minced chives
2 teaspoons dried basil
3 tablespoons chopped pecans

Steps:

Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges