Twice-Baked Squash [from Pillsbury]

Farmers' Market Bounty
Roast several squash at a time -- they freeze beautifully and are packed with vitamins A and C. Then prepare a recipe like Twice-Baked Squash, or simply thaw, brush with maple syrup, sprinkle with salt, pepper and a few chopped pecans and microwave for about 4 minutes.


Twice-Baked Squash
Prep Time: 25 min (Ready in 1 hr 25 min )
Makes: 6 servings Nutrition Information




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



1. Heat 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.
2. Bake at 425°F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
3. Reduce 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.
4. Bake at 375°F. for 15 to 20 minutes or until thoroughly heated.




NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/6 of Recipe
Calories 110 Calories from Fat 0

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% DAILY VALUE
Total Fat 0g 0%
Saturated 0g 0%
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Sugars 19g
Protein 2g

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Vitamin A 150% Vitamin C 20%
Calcium Iron 6%

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EXCHANGES: 1 Vegetable; 1 1/2 Fruit