Cheesy Stuffed Butternut Squash
- Source
- Kraft recipe printout (kraftrecipes.com)
- Serves
- 6
- Prep
- 15 min
- Cook
- 1 hr 29 min
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)
- 1 Tbsp. butter, melted
Steps
- HEAT oven to 425°F.
- 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.
Notes
Kraft Kitchens Tips:
- VARIATION: Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese, and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
- SUBSTITUTE: Substitute green onions for the chives.
- FOOD FACTS: [illegible — text cut off at bottom of scan]