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Ingredients
- 1 x Butternut squash, (2 to 2 1/2 pounds)
- 1/2 c. Lowfat lowfat milk Salt and pepper
- 3 Tbsp. Butter
- 2/3 c. Slivered almonds
- 1/3 c. Sliced green onions
- 1/4 tsp Warm pepper sauce, or possibly more
- 2/3 c. Unseasoned dry bread crumbs
- 1 tsp Dry thyme
Directions
- Heat oven to 375 degrees. Halve squash vertically. Place cut sides down in shallow baking dish; add in 1/4 inch water. Cover with aluminum foil. Bake about 45 min till thickest part of squash is just tender when pierced with pick. Scoop pulp from skin into bowl and break up into small chunks; mash lightly with back of spoon. Fold in lowfat milk and season with salt and pepper. Spoon in an even layer in shallow 1 1/2-qt baking dish.
- Meanwhile, heat butter in nonstick skillet over medium heat; add in almonds.
- Cook and stir 3 to 4 min till almonds are lightly browned. Fold in onions and pepper sauce; cook 1 minute. Fold in bread crumbs and thyme. Cook and stir 2 min. Cover squash with almond mix in an even layer. Bake in center of oven 20 to 25 min till squash is heated through and almond mix is browned and crisp.
- Servings: 4 to 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 76 | 59% |
| Total Fat 8.79g | 11% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 131mg | 5% |
| Potassium 75mg | 2% |
| Total Carbs 10.18g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.06g | 1% |
| Protein 2.8g | 4% |
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