TWICE BAKED BUTTERCUP SQUASH
Make and share this Twice Baked Buttercup Squash recipe from Food.com.
Provided by riffraff
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- 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°F.
- 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°F for 15-20 minutes or until thoroughly heated.
Nutrition Facts : Calories 65.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 209.4, Carbohydrate 15.6, Sugar 14.3, Protein 0.7
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