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Twice-baked squash

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Old 10-06-2005, 03:37 PM   #1
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Join Date: Aug 2005
Location: Nashville
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Talking Twice-baked squash

I just found this yummy looking recipe on the Pillsbury website, looks like a great substitute for twice-baked potatoes! It has brown sugar, but I think it could definitely be done without, or a sprinkle of Splenda on top for a little sweetness.

Jessie

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 425F. 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 425F. for 30 to 40 minutes or until squash is tender. Cool 10 minutes.
3. Reduce oven temperature to 375F. 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 375F. for 15 to 20 minutes or until thoroughly heated.
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