Twice Baked Butternut Squash
- Number of Servings: 4
Ingredients
Directions
Butternut Squash, 2 cups (one medium squash, baked & scooped out)Brummel & Brown, Original Spread, 4 TbspPecans, 2 ozPanko Bread Crumbs, 0.5 cupPumpkin Pie spice, 1 tspSalt, 1 dashTruvia (Zero Cal Stevia) 6 packet (any 0 cal sweetner is okay)
Cut squash in half.
Invert in pan or oven proof dish.
Add 1/4 inch water.
Bake at 450 for about 40 minutes.
Scoop out squash, mix with all ingredients. Save half of the pecans.
After mixing well, stuff back into squash skins. Sprinkle with remaining pecans.
Bake at 300 until warm all through.
Serving Size: 4 servings, about 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user GWHOLLEY.
Invert in pan or oven proof dish.
Add 1/4 inch water.
Bake at 450 for about 40 minutes.
Scoop out squash, mix with all ingredients. Save half of the pecans.
After mixing well, stuff back into squash skins. Sprinkle with remaining pecans.
Bake at 300 until warm all through.
Serving Size: 4 servings, about 3/4 cup each
Number of Servings: 4
Recipe submitted by SparkPeople user GWHOLLEY.
Nutritional Info Amount Per Serving
- Calories: 210.4
- Total Fat: 15.5 g
- Cholesterol: 0.0 mg
- Sodium: 152.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.7 g
- Protein: 3.0 g
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