Ingredientes para Twice Baked Buttercup Squash
- Buttercup Squash
- Nonfat Sour Cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Pecans
- 2 tablespoons packed light brown sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Twice Baked Buttercup Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Twice Baked Buttercup Squash
- Preheat oven to 425°F (220°C).
- Cut one medium buttercup squash in half lengthwise. Scoop out seeds and fibers, discarding them.
- Place squash halves cut-side down in an ungreased 13x9-inch baking dish.
- Cover tightly with aluminum foil.
- Bake for 30-40 minutes, or until squash is easily pierced with a fork.
- Remove from oven and let cool for 10-15 minutes.
- Reduce oven temperature to 375°F (190°C).
- Using a spoon, scoop out the flesh of the squash, leaving about 1/4-inch thick shell. Set shells aside.
- In a medium bowl, mash the scooped squash flesh.
- Add 1/2 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, and 1/2 cup chopped pecans (or to taste). Mix until smooth and creamy.
- Fill each squash shell generously with the squash mixture.
- Sprinkle each filled shell with 1 tablespoon of packed light brown sugar.
- Place filled shells back into the baking dish.
- Bake at 375°F (190°C) for 15-20 minutes, or until heated through and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
57g
Fat
0g
Carbs
5g
