Directions:
- Heat oven to 375*F.
- Place squash in a 13x9 baking pan.
- Pour water in bottom of pan, cover and bake for 45 to 50 minutes or until fork tender.
- Meanwhile in a skittle melt butter until sizzling.
- Add remaining ingredients (except bread and orange peel).
- Cook over med-high heat stirring occasionally until meat is fork tender.
- Stir in rye bread and orange peel, continue cooking stirring occasionally until bread is heated through.
- To serve, divide mixture evenly among baked squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.08 Kcal (2688 kJ) | ||
| Calories from fat | 183.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.43g | 31% | |
|---|---|---|---|
| Cholesterol | 95.53mg | 32% | |
| Sodium | 1080.19mg | 45% | |
| Potassium | 1420.79mg | 30% | |
| Total Carbs | 83.32g | 28% | |
| Sugars | 6.84g | 27% | |
| Dietary Fiber | 12.99g | 52% | |
| Protein | 31.57g | 63% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 6.7mg | 37% | |
| Calcium | 194.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 119.98 Kcal (502 kJ) | ||
| Calories from fat | 34.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 31% | |
|---|---|---|---|
| Cholesterol | 17.85mg | 32% | |
| Sodium | 201.85mg | 45% | |
| Potassium | 265.5mg | 30% | |
| Total Carbs | 15.57g | 28% | |
| Sugars | 1.28g | 27% | |
| Dietary Fiber | 2.43g | 52% | |
| Protein | 5.9g | 63% | |
| Vitamin C | 5.5mg | 49% | |
| Iron | 1.2mg | 37% | |
| Calcium | 36.3mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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