Directions:
- Preheat oven to 350 degrees F. Rinse squash, cut in half lengthwise and scoop out seeds. Place squash cut side up in a pan lightly coated with olive oil. Place pineapple chunks and juice in squash cavity and sprinkle with pumpkin pie spice. Flip squash over carefully so the pineapple remains in caity. Bake Squash about 30 to 50 minutes or until it's soft all the way through. Squash should pierce easily with a fork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.21 Kcal (1043 kJ) | ||
| Calories from fat | 43.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Sodium | 11.21mg | 0% | |
| Potassium | 975.97mg | 21% | |
| Total Carbs | 55.49g | 18% | |
| Sugars | 29.54g | 118% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 3.91g | 8% | |
| Vitamin C | 60.7mg | 101% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 2.4mg | 14% | |
| Calcium | 143.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 62.23 Kcal (261 kJ) | ||
| Calories from fat | 10.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 7% | |
|---|---|---|---|
| Sodium | 2.8mg | 0% | |
| Potassium | 243.69mg | 21% | |
| Total Carbs | 13.86g | 18% | |
| Sugars | 7.38g | 118% | |
| Dietary Fiber | 1.58g | 25% | |
| Protein | 0.98g | 8% | |
| Vitamin C | 15.2mg | 101% | |
| Vitamin A | 0.5mg | 70% | |
| Iron | 0.6mg | 14% | |
| Calcium | 35.7mg | 14% | |
* 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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