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Ingredients
- 1 (8 ounce) package Neufchatel cream cheese, softened
- 3/4 cup cooked butternut squash
- 2 Tbsp. taco seasoning mix
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
Ingredients
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Instructions
- In a mixing bowl, beat cream cheese, until smooth. Slowly beat in squash and taco seasoning until thoroughly blended. Stir in peppers. Cover and refrigerate until served.
- *To cook squash: cut in half, lengthwise then using a strong spoon, scoop out seeds. To bake: add about a cup of water to 13x9 inch baking dish; place squash in dish, cut-side down. Cover. Bake at 425 degrees for 40 min or until tender. To microwave: place squash, cut-side down, on a microwave safe plate. Microwave 10 minutes or until soft. Scoop out the cooked squash and mash.
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