Twice Baked Buttercup Squash

1. 1

   Heat oven to 425u00b0F.

2. 2

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

3. 3

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

4. 4

   Cover tightly with foil.

5. 5

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

6. 6

   Cool for 10-15 minutes.

7. 7

   Reduce oven temp to 375u00b0F.

8. 8

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

9. 9

   Place flesh of squash in a medium bowl.

10. 10

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

11. 11

    Fill each shell with the squash mixture.

12. 12

    Sprinkle each with 1 tablespoon of brown sugar.

13. 13

    Place filled shells in baking dish.

14. 14

    Bake at 375u00b0F for 15-20 minutes or until thoroughly heated.

* Per serving · 4 servings · Values may vary.