Cheesy Stuffed Butternut Squash

1. 1

   Heat oven to 425 degrees F.

2. 2

   Cut squash lengthwise in half; scoop out seeds.

3. 3

   Add water to 13x9-inch baking dish; place squash, cut sides down, in dish.

4. 4

   Cover.

5. 5

   Bake 40 min.

6. 6

   or until squash is tender when pierced with knife.

7. 7

   Cool 10 min.

8. 8

   Transfer squash to cutting board; drain liquid from dish.

9. 9

   Scoop out squash into medium bowl, leaving 1/4-inch-thick shells.

10. 10

    Add cheese, sour cream, chives and paprika to squash flesh; mix well.

11. 11

    Spoon into shells.

12. 12

    Mix cracker crumbs and butter; sprinkle over squash.

13. 13

    Return to baking dish.

14. 14

    Bake 22 to 24 min.

15. 15

    or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.