Cheesy Stuffed Butternut Squash
Prep time15 min
Total time1hr 19min
ServingsMakes 6 servings, 1/2 cup each.
Ingredients
- 1 butternut squash(2 lb.)
- 1 cup water
- ¾ cup shredded sharp cheddar cheese
- ½ cup sour cream
- 1 Tbsp. chopped fresh chives
- ⅛ tsp. smoked paprika
- 6 RITZ Crackers, crushed
- 1 Tbsp. butter, melted
Preparation
- 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 squash flesh 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, filled sides up, to baking dish.
- Bake 22 to 24 min. or until heated through.
Recipe Tips
- Variation
Prepare using shredded reduced-fat cheddar cheese and reduced-fat sour cream. - Substitute
Substitute green onions for the chives. - Food Facts
While the smoked paprika adds nice flavor to this delicious side dish, this recipe can be prepared with regular paprika instead.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Total fat 12g | |
| Saturated fat 6g | |
| Polyunsaturated fat 0g | |
| Monounsaturated fat 2g | |
| Trans fat 0g | |
| Cholesterol 30mg | |
| Sodium 140mg | |
| Carbohydrate 18g | |
| Dietary fiber 3g | |
| Total sugars 4g | |
| Added sugars 0g | |
| Protein 5g | |
| Vitamin A | 720 %DV |
| Vitamin C | 14 %DV |
| Vitamin D | 0 %DV |
| Calcium | 180 %DV |
| Iron | 1 %DV |
| Potassium | 490 %DV |
