CHEESY STUFFED BUTTERNUT SQUASH

Cheesy Stuffed Butternut Squash image

The natural creaminess of roasted butternut squash gets an additional boost from cheddar cheese, sour cream and a buttery crushed cracker topping.

Provided by My Food and Family

Categories Home

Time 1h29m

Yield 6 servings, 1/2 cup each

Number Of Ingredients 8

Ingredients

1 butternut squash (2 lb.)
1 cup water
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. chopped fresh chives
1/8 tsp. smoked paprika
6 round buttery crackers, crushed (about 1/4 cup)
1 Tbsp. butter, melted

Steps:

Heat oven to 425ºF.
Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
Bake 22 to 24 min. or until heated through.

Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g