Cheesy Stuffed Butternut Squash

By Johanna

Ingredients

• 1 butternut squash (2 lb.)
• 1 cup water
• 3/4 cup Shredded Sharp Cheddar Cheese
• 1/2 cup Sour Cream
• 1 Tbsp. chopped fresh chives
• 1/8 tsp. smoked paprika
• 6 RITZ Crackers, crushed (about 1/4 cup)
• 1 Tbsp. butter, melted

Preparation

Step 1

1. Heat oven to 425ºF.

2. Cut squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut-sides down, in dish. Cover. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.

3. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.

3. Bake 22 to 24 min. or until heated through.