1 hour, 5 minutes
1 hour, 35 minutes
- Preheat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. Cut squash in half lengthwise; scoop out and discard seeds. Season inside of squash with salt and pepper to taste. Place squash cut side down on a foil-lined baking sheet. Bake 30 to 40 minutes or until tender. Remove from oven. Reduce oven heat to 375°F.
- Meanwhile, in a small skillet melt butter over medium heat. Add bell pepper; cook and stir 1 minute or just until tender; set aside. In a medium bowl stir together sour cream, half-and-half, flour, bouillon, marjoram and black pepper. Stir in cheese and green onions; set aside.
- Scoop inside of squash from shell into a large bowl, and break apart with 2 forks. Add sour cream mixture; toss lightly to mix. Stir in breadcrumbs and eggs; mix well. Spoon squash mixture evenly into baking dish. Bake 30 to 35 minutes or until light golden. Cut into squares, and serve.
View all nutritional information
Calories 121, Calories Fat 87, Total Fat 9g, Saturated Fat 5g, Cholesterol 22mg, Sodium 162mg, Carbohydrate 5g, Protein 3g
|Calories (fat) extra||71|
|Total Fat (extra)||14|
|Saturated Fat (extra)||26|
|Vitamin A (extra)||7|
|Vitamin C (extra)||6|