Directions:
- Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash, cut sides up, in an 11- x 7- x 1 1/2-inch baking dish. Combine chutney, gingerroot, and nutmeg. Brush some of the chutney mixture over cut sides of squash; spoon remaining mixture into cavities of squash. Cover and bake at 400° for 1 hour or until tender. Remove from oven; brush with chutney mixture remaining in dish. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes or until browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.67 Kcal (514 kJ) | ||
| Calories from fat | 0.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 30.76mg | 1% | |
| Potassium | 798.64mg | 17% | |
| Total Carbs | 33.52g | 11% | |
| Sugars | 9.45g | 38% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 49.8mg | 83% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.3mg | 13% | |
| Calcium | 109.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 49.78 Kcal (208 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 12.48mg | 1% | |
| Potassium | 324.11mg | 17% | |
| Total Carbs | 13.6g | 11% | |
| Sugars | 3.84g | 38% | |
| Dietary Fiber | 1.85g | 18% | |
| Protein | 0.92g | 5% | |
| Vitamin C | 20.2mg | 83% | |
| Vitamin A | 0.9mg | 76% | |
| Iron | 0.9mg | 13% | |
| Calcium | 44.3mg | 11% | |
* 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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