I originally created this recipe to have a healthy option at our Thanksgiving meal. It’s now a very popular side even beyond the holiday!
—ANN HENNESSY BURNSVILLE, MN
PREP: 1 HOUR • BAKE: 20 MIN. • MAKES: 8 SERVINGS
4 medium acorn squash
8 ounces fat-free cream cheese, cubed
1/2 cup fat-free milk
2 tablespoons reduced-fat butter, melted
2 tablespoons dried minced onion
2 tablespoons minced chives
2 teaspoons dried basil
3 tablespoons chopped pecans
1. Cut squash in half; discard seeds. Place squash cut side down in a 15x10x 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.
2. Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended.
3. 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.
NOTE This recipe was tested with Land O’Lakes light stick butter.
PER SERVING 3/4 cup equals 160 cal., 4 g fat (1 g sat. fat), 8 mg chol., 187 mg sodium, 28 g carb., 4 g fiber, 7 g pro. Diabetic Exchanges: 1 1/2 starch, 1 fat.