Directions:
- Wash squash; cook in boiling salted water to cover 10 to 12 minutes or until tender but still firm. Drain, and cool slightly.
- Trim off stems, and cut squash in half lengthwise. Remove and reserve pulp, leaving a firm shell.
- Combine next 8 ingredients with squash pulp; stir well. Gradually add cracker crumbs until mixture holds together.
- Place squash shells in an ungreased 13- x 9- x 2-inch baking dish. Spoon stuffing evenly into shells; sprinkle with Parmesan cheese. Bake at 350° for 25 minutes or until lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.72 Kcal (2352 kJ) | ||
| Calories from fat | 396.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.08g | 68% | |
|---|---|---|---|
| Cholesterol | 103.29mg | 34% | |
| Sodium | 2032.97mg | 85% | |
| Potassium | 402.28mg | 9% | |
| Total Carbs | 16.68g | 6% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 27.43g | 55% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.8mg | 21% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 415.51 Kcal (1740 kJ) | ||
| Calories from fat | 293.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.61g | 68% | |
|---|---|---|---|
| Cholesterol | 76.4mg | 34% | |
| Sodium | 1503.81mg | 85% | |
| Potassium | 297.57mg | 9% | |
| Total Carbs | 12.34g | 6% | |
| Sugars | 3.08g | 17% | |
| Dietary Fiber | 1.48g | 8% | |
| Protein | 20.29g | 55% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 21% | |
| Calcium | 23.2mg | 3% | |
* 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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