This is great for Jorge's Belly Fat Cure and the Fast Track or Paleo, since is it grain-free. The S/C Value really depends on the size of squash. It is a great winter meal that is savory and very filling!
Twice Baked Butternut Squash
1 Whole Large Butternut Squash
1/2 Cup Sour Cream
1/4 Cup Favorite cheese - I use mozzarella, parmasan
1/2 tsp Black pepper
1 1/2 tsp Salt
Cut the squash in half legnth-wise and remove seeds. Place in pan and then fill the pan with water about half up the outside skin of the squash. I actually use hot water I've heated from my teapot to get process going. Bake at 450 for 40 minutes. Remove from the oven, pour off the water.
Scoop out the soft insides, leaving enough around the edges so that the shell stays whole. Mix the scooped up insides with the sour cream, cheese, bacon and any other ingredients that sound good! Add back to the shell. Sprinkle the top with extra cheese and paprika. Lower the temp to 425 and bake for another 25 minutes.
These are just really good and I wanted to share them with you all! I served them at Thanksgiving too. I would recommend using small squash when serving guests as the presentation is prettier.