Cheesy Stuffed Butternut Squash

Ingredients

• 1 Tbsp butter melted
• 2 lb butternut squash 
• 0.5 cup knudsen cream sour
• 1 Tbsp chives fresh chopped
• 0.3 cup ritz crackers crushed
• 0.8 cup sharp cheddar cheese shredded kraft
• 0.1 tsp paprika smoked
• 1 cup water 

Equipment

• bowl
• oven
• knife
• baking pan
• cutting board

Directions

1. Heat oven to 425F.
2. Cut squash lengthwise in half; scoop out seeds.
3. Add water to 13x9-inch baking dish; place squash, cut sides down, in dish. Cover.
4. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min.
5. Transfer squash to cutting board; drain liquid from dish.
6. Scoop out squash into medium bowl, leaving 1/4-inch-thick shells.
7. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells.
8. Combine cracker crumbs and butter; sprinkle over squash. Return to baking dish.
9. Bake 22 to 24 min. or until heated through.