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Buttercup Squash: Twice Baked Squash

Source of Recipe

Pillsbury


List of Ingredients

3 small buttercup squash (2 lb)
1/3 cup nonfat sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons brown sugar


Recipe

Heat oven to 425ºF. Cut squash in half lengthwise; scoop out and discard seeds and fibers. Place squash in ungreased 13x9 inch baking dish, then cover tightly with foil. Bake at 425ºF for 30-40 minutes or until squash is tender. Cool 10 minutes. Reduce oven temperature to 375ºF. Scoop out squash, leaving 1/4" thick shell. Place squash in medium bowl and reserve shells. Add sour cream, salt and nutmeg; mix until smooth. Fill each squash shell with squash mixture. Sprinkle each with 1 tbl. brown sugar. Place filled shells in same baking dish. Bake at 375ºF for 15-20 minutes or until thoroughly heated. Serves 6. Can substitute acorn squash.