Twice Baked Squash
Bake at 425ºF for 30-40 minutes or until squash is tender. Cool 10 minutes. Reduce oven temperature to 375ºF.
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 375ºF for 15-20 minutes or until thoroughly heated.
Can substitute acorn squash.
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