Ingredients Jump to Instructions ↓

  1. 4 medium acorn squash

  2. 8 ounces fat-free cream cheese, cubed

  3. 1/2 cup fat-free milk

  4. 2 tablespoons reduced-fat butter, melted

  5. 2 tablespoons dried minced onion

  6. 2 tablespoons minced chives

  7. 2 teaspoons dried basil

  8. 3 tablespoons chopped pecans

Instructions Jump to Ingredients ↑

  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. Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. 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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