Serving Size: 1/2 of recipe
PointsPlus® value 6*
Do we really need to persuade you to try this recipe? It's French fries topped with gooey cheese, savory bacon, and more. JUST CHEW IT.
1/4 cup fat-free sour cream
1 1/2 tsp. ranch dressing/dip seasoning mix
One 2-lb. or half of a 4-lb. butternut squash (20 oz. once peeled and sliced)
1/8 tsp. coarse salt
1/3 cup shredded reduced-fat Mexican-blend cheese
2 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. jarred jalapeño slices, drained
2 tbsp. chopped scallions
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
In a small bowl, thoroughly mix sour cream with ranch mix. Cover and refrigerate.
Peel squash, and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise, and scoop out the seeds.
Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets, and sprinkle with salt. Bake for 20 minutes.
Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.
Closely arrange spears on the center of each sheet. Top with cheese and crumbled bacon. Bake until cheese has melted, 1 - 2 minutes.
Top with jalapeño slices and scallions. Serve with sour cream mixture for dipping!
MAKES 2 SERVINGS