HG's Hot-Stuff Bacon Cheese Fries

By sunitagt

Serving Size: 1/2 of recipe
Calories: 240
Fat: 6g
Sodium: 765mg
Carbs: 39.5g
Fiber: 6g
Sugars: 9g
Protein: 12g

PointsPlus® value 6*

Ingredients

• 1/4 cup fat-free sour cream
• 1 1/2 tsp. ranch dressing/dip seasoning mix
• One 2-lb. or half of a 4-lb. butternut squash (20 oz. once peeled and sliced)
• 1/8 tsp. coarse salt
• 1/3 cup shredded reduced-fat Mexican-blend cheese
• 2 tbsp. precooked real crumbled bacon
• 2 tbsp. jarred jalapeño slices, drained
• 2 tbsp. chopped scallions

Details

Servings 2
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.

2. In a small bowl, thoroughly mix sour cream with ranch mix. Cover and refrigerate.

3. Peel squash, and slice off the ends. Cut in half width-wise, just above the round section. Cut the round piece in half lengthwise, and scoop out the seeds.

4. Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets, and sprinkle with salt. Bake for 20 minutes.

5. Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.

6. Closely arrange spears on the center of each sheet. Top with cheese and crumbled bacon. Bake until cheese has melted, 1 - 2 minutes.

7. Top with jalapeño slices and scallions. Serve with sour cream mixture for dipping.