Twice Baked Squash

By brenie_shydee

Ingredients

• 6 butternut squash
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp ground pepper, plus more to taste
• 9 tbs fat free sour cream
• 2 tsp paprika
• 6 fresh chives, cut into 1/8" pieces
• 3 tbs fresh bread crumbs, lightly toasted

Preparation

Step 1

Heat oven to 450

Halve the squash lengthwise, and remove seeds and fibers.

Sprinkle squash havles with 1/2 tsp salt and 1/4 tsp pepper. Fill roasting pan with 1/4 water and place squash halves in pan. Cover with aluminum foil and bake until squash is tender 35-45 minutes.

Remove from oven, transfer squash to cool place.

Reduce oven temp. to 425.

Use spoon to scoop out squash leaving a 1/4" border around the halves.

In bowl, add the sour cream, paprika, chives and remaining tsp. salt and 1/4 tsp pepper. Mix well.

Fill the squash halves with mixture. Sprinkle the tops with bread crumbs.

Bake until golden brown 20-30 minutes.