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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âI created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves.â Ann Hennessy - Burnsville, Minnesota Ingredients:
4 medium acorn squash |
8 ounces fat-free cream cheese, cubed |
1/2 cup fat-free milk |
2 tablespoons reduced-fat butter, melted |
2 tablespoons dried minced onion |
2 tablespoons minced chives |
2 teaspoons dried basil |
3 tablespoons chopped pecans |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly.
2. Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
3. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
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