Directions:
- Cut squash in half lengthwise, and remove seeds.
- Cut side down in a shallow dish; add hot water to depth of 1/2 inch in dish.
- Cover and bake 375F for 35 minutes, till tender.
- Let cool; carefully scoop out pulp.
- Mash pulp with potato masher.
- Combine 2 cups squash and next 4 ingredients, stir well.
- Beat in yolks till thick and lemon colored; stir into the squash mixture.
- Beat egg whites (at room temp) till stiff but not dry.
- Gently fold into squash mixture, Spoon mixture into 6 ungreased individual 6 oz souffle dishes.
- Bake 375 for 20 minutes, till puffed and light brown.
- Garnish with pecans and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.37 Kcal (491 kJ) | ||
| Calories from fat | 54.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 9% | |
|---|---|---|---|
| Cholesterol | 55.92mg | 19% | |
| Sodium | 37.47mg | 2% | |
| Potassium | 447.71mg | 10% | |
| Total Carbs | 14.99g | 5% | |
| Sugars | 2.85g | 11% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 25.5mg | 42% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 83.97 Kcal (352 kJ) | ||
| Calories from fat | 38.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 9% | |
|---|---|---|---|
| Cholesterol | 40mg | 19% | |
| Sodium | 26.81mg | 2% | |
| Potassium | 320.31mg | 10% | |
| Total Carbs | 10.72g | 5% | |
| Sugars | 2.04g | 11% | |
| Dietary Fiber | 2.01g | 11% | |
| Protein | 2.62g | 7% | |
| Vitamin C | 18.2mg | 42% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 1.1mg | 9% | |
| Calcium | 48.8mg | 7% | |
* 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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