Cheesy Stuffed Butternut Squash

By rpanzano

Ingredients

• 1 butternut squash (2 lb.)
• 1 cup water
• 3/4 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. chopped fresh chives
• 1/8 tsp. smoked paprika
• 6 RITZ Crackers, crushed (about 1/4 cup) or Planko breadcrumbs
• 1 Tbsp. butter, melted

Preparation

Step 1

• 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.