Directions:
- Boil whole squashes for 20 minutes.
- Peel, halve, seed, and chop cooked squash.
- One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs.
- Layer buttered 9-by-12-inch baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash. Sprinkle jalapeño, onions, and bell peppers on each layer.
- Pour egg mixture over squash, and bake at 350 degrees for 15 minutes or until custard sets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.18 Kcal (922 kJ) | ||
| Calories from fat | 148.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.5g | 25% | |
|---|---|---|---|
| Cholesterol | 171.31mg | 57% | |
| Sodium | 93.46mg | 4% | |
| Potassium | 481.46mg | 10% | |
| Total Carbs | 13.75g | 5% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 6.31g | 13% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.5mg | 20% | |
| Calcium | 86.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 112.51 Kcal (471 kJ) | ||
| Calories from fat | 75.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.43g | 25% | |
|---|---|---|---|
| Cholesterol | 87.54mg | 57% | |
| Sodium | 47.76mg | 4% | |
| Potassium | 246.02mg | 10% | |
| Total Carbs | 7.02g | 5% | |
| Sugars | 0.46g | 4% | |
| Dietary Fiber | 1.33g | 10% | |
| Protein | 3.22g | 13% | |
| Vitamin C | 9.8mg | 32% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 20% | |
| Calcium | 44mg | 9% | |
* 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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