Saturday, November 6, 2010

Cheesy Stuffed Butternut Squash

We really enjoyed this recipe and used it as a main dish this week. I plan on serving it for Thanksgiving this year, it's that good! I did change it just a little bit from the original recipe...somewhat lighter version. We used one ~2 lb squash and it served 2 adults and 2 small children as the main dish, you could get more servings if offering as a side. Enjoy!

Cheesy Stuffed Butternut Squash (adapted from Kraft)
1 butternut squash (2 lb.)
1 cup water
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Reduced Fat Sour Cream
1 Tbsp. chopped fresh chives
1/8 tsp.  paprika
6 RITZ Crackers, crushed (about 1/4 cup)
1/2 Tbsp. butter, melted

HEAT oven to 425ºF.

CUT squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut-sides down, in dish. Cover. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. 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. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.

BAKE 22 to 24 min. or until heated through.

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