Directions:
- Brush a jelly-roll pan with butter and heat oven to 350°F.
- Carefully cut each squash in half lengthwise and scoop out seeds and soft fibers with a spoon. Brush the inside of each squash with butter; sprinkle with cinnamon and Splenda.
- Place squash halves, seasoned cut side down, in the prepared pan. Add about 1/2 cup water to the pan. Bake for 1 hour to 1 hour and 20 minutes, or until the squash is tender. Serve halves immediately or scoop the squash out into a serving dish and discard the skin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.39 Kcal (2162 kJ) | ||
| Calories from fat | 103.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 38.1mg | 2% | |
| Potassium | 3207.25mg | 68% | |
| Total Carbs | 110.95g | 37% | |
| Sugars | 18.19g | 73% | |
| Dietary Fiber | 19.52g | 78% | |
| Protein | 9.32g | 19% | |
| Vitamin C | 190.6mg | 318% | |
| Vitamin A | 9.2mg | 307% | |
| Iron | 9.3mg | 52% | |
| Calcium | 464.8mg | 46% | |
| Amount Per 100 g | |||
| Calories | 55.9 Kcal (234 kJ) | ||
| Calories from fat | 11.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 18% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 10% | |
| Sodium | 4.12mg | 2% | |
| Potassium | 347.18mg | 68% | |
| Total Carbs | 12.01g | 37% | |
| Sugars | 1.97g | 73% | |
| Dietary Fiber | 2.11g | 78% | |
| Protein | 1.01g | 19% | |
| Vitamin C | 20.6mg | 318% | |
| Vitamin A | 1mg | 307% | |
| Iron | 1mg | 52% | |
| Calcium | 50.3mg | 46% | |
* 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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