Twice Baked Buttercup Squash



Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Yields: 6 servings

Ingredients

 * 6 buttercup squash
 * 1/3 cup nonfat sour cream
 * 1/2 teaspoon salt
 * 1/4 teaspoon nutmeg
 * 1/2 cup chopped pecans (optional)
 * 6 tablespoons brown sugar or 6 tablespoons sugar, in the raw

Directions
1. Heat oven to 425°F.

2. Cut squash in half lengthwise, scoop out seeds and fibers and discard.

3. Place squash in an ungreased 13x9-inch baking dish.

4. Cover tightly with foil.

5. Bake for 30 to 40 minutes or until squash is tender.

6. Cool for 10-15 minutes.

7. Reduce oven temperature to 375°F.

8. Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.

9. Place flesh of squash in a medium bowl.

10. Add sour cream, salt, nutmeg and nuts if using, mix until smooth.

11. Fill each shell with the squash mixture.

12. Sprinkle each with 1 tablespoon of brown sugar.

13. Place filled shells in baking dish.

14. Bake at 375°F for 15-20 minutes or until thoroughly heated.