Directions:
- Cut each squash in half lengthwise, remove seeds and cut a thin slice off the bottom so they will sit nicely when served.
- Spread butter over entire cavity of each half and place cut side down on a cookie sheet.
- Bake at 350 degrees for 45 minutes.
- While the squash is baking, combine all the remaining ingredients except the avacado and almonds.
- Mix well.
- When squash is finished, remove from oven, turn upright and fill with equal amounts of filling.
- Top each half with 2 slices of avacado and sprinkle with almonds.
- Return to oven and bake for 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 952.87 Kcal (3989 kJ) | ||
| Calories from fat | 640.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.17g | 109% | |
|---|---|---|---|
| Cholesterol | 137.69mg | 46% | |
| Sodium | 1174.85mg | 49% | |
| Potassium | 1622mg | 35% | |
| Total Carbs | 49.76g | 17% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 10.65g | 43% | |
| Protein | 37.63g | 75% | |
| Vitamin C | 48.2mg | 80% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 524.6mg | 52% | |
| Amount Per 100 g | |||
| Calories | 179.73 Kcal (752 kJ) | ||
| Calories from fat | 120.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 109% | |
|---|---|---|---|
| Cholesterol | 25.97mg | 46% | |
| Sodium | 221.6mg | 49% | |
| Potassium | 305.94mg | 35% | |
| Total Carbs | 9.38g | 17% | |
| Sugars | 0.6g | 13% | |
| Dietary Fiber | 2.01g | 43% | |
| Protein | 7.1g | 75% | |
| Vitamin C | 9.1mg | 80% | |
| Iron | 1mg | 30% | |
| Calcium | 98.9mg | 52% | |
* 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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