Directions:
- Preheat oven to 350 degrees.
- Wash squash and slice off tops above scalloped edges; discard. Scoop out seeds from center and discard.
- Place squash shells in large skillet. Pour 1/4 inch of water into skillet; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes. Transfer squash, cut side up, to greased 8 x 8-inch baking dish with slotted spoon; set aside.
- Heat butter in large skillet over medium-high heat until melted and bubbly. Add celery and onion; cook and stir until tender. Add water and stuffing mix. Stir to absorb water. Stir in cheese. Spoon mixture into squash shells.
- Bake 20-30 minutes until squash is fork-tender and stuffing is lightly browned. Garnish as desired. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.26 Kcal (704 kJ) | ||
| Calories from fat | 141.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 44.99mg | 15% | |
| Sodium | 115.61mg | 5% | |
| Potassium | 121.14mg | 3% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.4mg | 14% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 91.73 Kcal (384 kJ) | ||
| Calories from fat | 77.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 24% | |
|---|---|---|---|
| Cholesterol | 24.53mg | 15% | |
| Sodium | 63.03mg | 5% | |
| Potassium | 66.04mg | 3% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.79g | 6% | |
| Dietary Fiber | 0.57g | 4% | |
| Protein | 2.22g | 8% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.2mg | 14% | |
| Calcium | 66mg | 12% | |
* 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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