Twice Baked Buttercup Squash

3 small – medium buttercup squash
1/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped pecans (optional)
6 tablespoons brown sugar

Heat oven to 400°F.

Cut squash in half lengthwise, scoop out seeds and fibers.  Place squash in an ungreased 13×9-inch baking dish.  Cover tightly with foil.

Bake for 30 to 40 minutes or until squash is tender.

Cool for 10-15 minutes. Reduce oven temp to 375°F.

Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now.

Place flesh of squash in a medium bowl.  Add sour cream, salt, nutmeg and nuts if using, mix until smooth. Fill each shell with the squash mixture.  Sprinkle each with 1 tablespoon of brown sugar.

Place filled shells in baking dish. Bake at 375°F for 15-20 minutes or until thoroughly heated.

 

Adapted from: Food.com

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