Twice Baked Squash Bake at 425�F for 30-40 minutes or until squash is tender. Cool 10 minutes. Reduce oven temperature to 375�F. Scoop out squash, leaving 1/4" thick shell. Place squash in medium bowl and reserve shells. Add sour cream, salt and nutmeg; mix until smooth. Fill each squash shell with squash mixture. Sprinkle each with 1 tbl. brown sugar. Place filled shells in same baking dish. Bake at 375�F for 15-20 minutes or until thoroughly heated. Serves 6. Can substitute acorn squash. |