Source of Recipe
10 Servings; 2 Points per serving
List of Ingredients
4 medium acorn squash
2 cup Rotel
1/2-pound Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
Boil Squash, drain and pat as dry as you can. Mix in Rotel Tomatoes with the squash and then in a baking dish put a layer of the squash, Rotel tomato mix and then on top of that put a layer of the Velveeta cheese... and then just keep layering it over and over the same way. Bake at 300 until cheese is melted well.