Healthy Twice-Baked Cheesy Acorn Squash Recipe
1/4 of recipe (1 stuffed squash half): 177 calories, 6g total fat (3g sat. fat), 288mg sodium, 27g carbs, 4g fiber, 0.5g sugars, 6.5g protein
Click for WW Points® value*
Cook: 35 minutes
Two 20-oz. acorn squash, halved, seeds removed
1/4 cup shredded reduced-fat cheddar cheese
2 tbsp. light butter
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. black pepper
3 tbsp. grated Parmesan cheese, divided
1/4 cup chopped scallions
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place squash halves on the baking sheet, cut sides down. Bake until soft, 25–30 minutes.
Carefully scoop out the insides of squash, and place in a large bowl. Add cheddar cheese, butter, and seasonings. Mash and mix until cheese has melted and mixture is uniform.
Stir in 2 tbsp. Parm. Evenly distribute mixture among the hollow squash halves.
Top with scallions and remaining 1 tbsp. Parm. Bake until lightly browned, about 5 minutes.
MAKES 4 SERVINGS
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Chew on this:
Today, October 24th, is National Bologna Day. Oscar Mayer is well known for their bologna, but we MUST share that there is an Oscar Mayer hot dog toaster. It cooks two hot dogs and two buns at once!
We’ll only tell you once to share this Twice-Baked Cheesy Acorn Squash recipe with your friends…
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