Twice Baked Buttercup Squash – a delicious recipe with squash, nonfat sour cream, salt, nutmeg, pecans, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 425u00b0F.
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 temp to 375u00b0F.
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 375u00b0F for 15-20 minutes or until thoroughly heated.
541
kcal
Calories
50
g
Fat
25
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 small buttercup squash, 1/3 cup nonfat sour cream, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, and more.
Yes, Twice Baked Buttercup Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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