Cheesy Butternut Squash

Nutrition Facts:

Serving Size = 1/2 cup

Calories: 180

Protein: 5g

Total Fat: 11g

Fiber: 3g

Carbs: 18g

To microwave squash– poke holes in washed squash, place in a large shallow dish and microwave on high for 5 minutes. Remove and cut squash in half. Spoon out seeds and place squash cut side down in dish. Microwave for 5 more minutes and let stand for 5 minutes. Butternut squash is very low in calories– only 45 per cup. Broil the squash for approximately 5 minutes instead of baking. Winter squash is an excellent source of fiber and vitamin A.


1 butternut squash (2lb.)

1 cup water

¾ cup shredded cheese

½ cup light sour cream

1 tablespoon chives, chopped

? teaspoon smoked paprika

6 Ritz crackers, crushed (¼ cup)

1 tablespoon butter, melted


Heat oven to 425 degrees. Cut squash   lengthwise in half and scoop out seeds.  Add water to baking dish and place squash cut sides down. Cover with foil. Bake for approximately 40 minutes poking with a fork to check tenderness. Cool for 10 minutes. Drain dish of excess water and scoop out squash into a separate bowl, leaving ¼ inch thick shells.  Add cheese, sour cream, chives and paprika to bowl and mix well. Spoon back into shells. Mix crackers and butter and sprinkle over squash. Return to dish and bake for another 22-24 minutes. Makes 6 servings.


Recipe adapted from


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