Pecan-Stuffed Butternut Squash Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 medium butternut squash (about 3 pounds each)
- 3/4 teaspoon salt
- Pepper, optional
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 3 tablespoons brown sugar
- 1/2 cup chopped pecans
Instructions
- Cut each squash in half lengthwise; discard seeds. Place squash cut side down in two 13-in. x 9-in. baking dishes; add 1/2-in. water. Bake, uncovered, at 350 ° for 1 hour.
- Turn squash over; sprinkle with salt and pepper if desired. In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy; stir in pecans. Spoon into squash cavities.
- Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.
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