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Name: Twice-Baked Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Pepper; 9 tb Nonfat sour cream; 2 ts Fresh chives; chopped; 6 Butternut squash; about 9; 3 tb Fresh bread crumbs; lightly; 1 1/2 ts Salt; 2 ts Paprika

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INGREDIENTS

1/2 ts Pepper
9 tb Nonfat sour cream
2 ts Fresh chives; chopped
6 Butternut squash; about 9
3 tb Fresh bread crumbs; lightly
1 1/2 ts Salt
2 ts Paprika

Servings

INSTRUCTIONS

1. Heat oven to 450. Halve the squash lengthwise, and remove the seeds and fibers. Sprinkle squash halves with 1/2 teaspoon of the salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in pan, cover with foil and bake until tender, 35 to 45 minutes. Remove from oven, transfer to a cool surface and let cool enough to handle. Reduce oven temp to 425. 2. use a spoon to scoop out the flesh into a large bowl, leaving a 1/4 inch rim in the squash halves. Add to the bowl sour cream, chives, paprika, salt and pepper and mash until smooth and well combined. Fill six of the squash halves with the mixture. Sprinkle with toasted bread crumbs. Bake until golden brown and warm through, about 20 to 30 minutes. Recipe by: martha stewart Posted to MC-Recipe Digest V1 #832 by Jennifer Blanton on Oct 8, 1997

NOTES

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Twice-Baked Squash

1/2 ts Pepper
9 tb Nonfat sour cream
2 ts Fresh chives; chopped
6 Butternut squash; about 9
3 tb Fresh bread crumbs; lightly
1 1/2 ts Salt
2 ts Paprika

1. Heat oven to 450. Halve the squash lengthwise, and remove the seeds and  fibers. Sprinkle squash halves with 1/2 teaspoon of the salt and pepper.  Fill a roasting pan with 1/4 inch of water. Place squash in pan, cover with  foil and bake until tender, 35 to 45 minutes. Remove from oven, transfer to  a cool surface and let cool enough to handle. Reduce oven temp to 425.    2. use a spoon to scoop out the flesh into a large bowl, leaving a 1/4 inch  rim in the squash halves. Add to the bowl sour cream, chives, paprika, salt  and pepper and mash until smooth and well combined. Fill six of the squash  halves with the mixture. Sprinkle with toasted bread crumbs. Bake until  golden brown and warm through, about 20 to 30 minutes.    Recipe by: martha stewart    Posted to MC-Recipe Digest V1 #832 by Jennifer Blanton  <jlb6710@acs.tamu.edu> on Oct 8, 1997

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Nutrition

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Serving Size: 1 Serving (25g)
Recipe Makes: 6 Servings

Calories: 26
Calories from Fat: 3 (12%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 1.9mg		1 %
Sodium 30.9mg		1 %
Potassium 96.2mg		3 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 4.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 26

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