#810: Twice Baked Butternut Squash

The original recipe for this makes 6 servings and calls for 6 squash. I wanted to make this just for myself for lunch so the ingredients below are what I did to cut this down from 6 servings to 1.

1 butternut squash

salt, to taste
ground black pepper, to taste
1 tablespoon reduced fat sour cream
1/8 tsp paprika
1 fresh chives, cut into 1/8-inch pieces
1/2 tablespoon fresh breadcrumbs, lightly toasted (since I was not eating this right away I used 2 tsp chopped pecans instead)

Heat oven to 450 degrees with the rack in center. Halve squash lengthwise, and remove seeds and fibers. Sprinkle squash halves with salt and pepper. Fill a roasting pan with 1/4 inch water. Place squash in pan. Cover with aluminum foil, and bake until squash is tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven, transfer squash to a cool surface, and let cool enough to handle. Reduce oven temperature to 425 degrees.

Use a spoon to scoop baked flesh out of each half into a large bowl, leaving a 1/4-inch border around six of the halves so they will keep their shape. To the bowl, add sour cream, paprika, and chives.. Mix with a handheld electric mixer or potato masher until smooth and well combined. Season with salt and pepper. Fill one squash half with mixture (discard remaining empty halves). Sprinkle top with toasted breadcrumbs. Bake until golden brown and warm throughout, 20 to 30 minutes. Serve.

I tried to serve this in the squash shell as directed but mine totally fell apart. Maybe I over cooked it. Doesn't matter. I still made the "filling" and just ate it like that in a bowl. I got 2 fairly large servings of this (about 1 heaping cup full) for .75 ww+ pts each. I suppose I should round up for that one...so each is 1 ww+ pt. Unless you eat all of it, then it's only 1.5 for both!