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:
Heat oven to 425 F.
Cut squash in half lengthwise, scoop out seeds and fibers and discard.
Place squash in an ungreased 13×9-inch baking dish.
Cover tightly with foil.
Bake for 30 to 40 minutes or until squash is tender.
Cool for 10-15 minutes.
Reduce oven temp to 375 F.
Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.
Place flesh of squash in a medium bowl.
Add sour cream, salt, nutmeg and nuts if using, mix until smooth.
Fill each shell with the squash mixture.
Sprinkle each with 1 tablespoon of brown sugar.
Place filled shells in baking dish.
Bake at 375 F for 15-20 minutes or until thoroughly heated.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.