- Just in time for autumn…a delicious side using butternut squash. To add a good source of fiber, vitamin C, magnesium and potassium, include butternut squash in your diet. Butternut squash can be used in a variety of ways, from oven-roasted to soups to baked goods, this squash is a tasty and nutritious addition to your plate… or bowl!
Stuffed Butternut Squash
Prep Time 15 min. Total Time 1 hr. 29 min. Servings 6 servings, 1/2 cup each
1 butternut squash (2 lb.)
1 cup water
3/4 cup shredded Sharp Cheddar Cheese
1/2 cup sour cream or plain Greek yogurt
1 Tbsp. chopped fresh chives
1/8 tsp. smoked paprika
6 round crackers, crushed (about 1/4 cup)
1 Tbsp. butter, melted
Heat oven to 425°F.
Cut squash lengthwise in half; scoop out seeds. Add water to 13×9-inch baking dish; place squash, cut sides down, in dish. Cover.
Bake 40 minutes or until squash is tender when pierced with knife. Cool 10 minutes.. Transfer squash to cutting board’ drain liquid from dish.
Scoop out squash into medium bowl, leaving 1/4 inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
Bake 22 to 24 minutes or until heated through.
Nutritional Information: per serving: Calories 180; Total fat 11 g; Sodium 140 mg; Carbohydrate 18 g; Fiber 3 g; Protein 5 g