Side dish made using five ingredients! Enjoy this buttercup squash bake, flavored with sour cream and nutmeg.
Twice-Baked Squash
- Prep Time 25 min
- Total 1 hr 25 min
- Ingredients 5
- Servings 6
Ingredients
- 3 small buttercup squash (about 2 lb.)
- 1/3 cup nonfat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 tablespoons brown sugar
Instructions
-
Step1Heat oven to 425°F. Cut squash in half lengthwise; scoop out and discard seeds and fibers. Place squash in ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
-
Step2Bake at 425°F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
-
Step3Reduce oven temperature to 375°F. Scoop out squash, leaving 1/4-inch-thick shell. Place squash in medium bowl. Reserve shells. Add sour cream, salt and nutmeg; mix until smooth. Fill each squash shell with squash mixture. Sprinkle each with 1 tablespoon brown sugar. Place filled shells in same baking dish.
-
Step4Bake at 375°F. for 15 to 20 minutes or until thoroughly heated.
Nutrition
110
Calories
0g
Total Fat
2g
Protein
26g
Total Carbohydrate
19g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 110
- Calories from Fat
- 0
- Total Fat
- 0g
- 0%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 210mg
- 9%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 19g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 150%
- 150%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Fruit; 1 Vegetable;
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