Twice Baked Buttercup Squash

This is a great side dish. I have added pecans and everyone loved it. Hope you do too.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  small  buttercup squash
• 1⁄3 cup nonfat sour cream
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄2 cup  chopped pecans (optional)
• 6  tablespoons brown sugar or 6  tablespoons sugar, in the raw

Directions

1. Heat oven to 425°F.
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 375°F.
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 375°F for 15-20 minutes or until thoroughly heated.