Directions:
- Cut squash in half; remove and discard seeds. Level bottoms. Place with hollow side down in an ungreased 13-in. x 9-in. baking pan. Add 1/4 in of water to pan. Cover and bake at 350° for 45 minutes. Meanwhile, in a large saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Remove squash from oven; turn over and fill with chutney. Bake, uncovered, 10 minutes longer or until squash is tender. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 694.37 Kcal (2907 kJ) | ||
| Calories from fat | 28.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Sodium | 17.25mg | 1% | |
| Potassium | 563.57mg | 12% | |
| Total Carbs | 168.37g | 56% | |
| Sugars | 131.61g | 526% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 109.2mg | 182% | |
| Iron | 1.3mg | 7% | |
| Calcium | 59.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 168.89 Kcal (707 kJ) | ||
| Calories from fat | 7.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 5% | |
|---|---|---|---|
| Sodium | 4.19mg | 1% | |
| Potassium | 137.07mg | 12% | |
| Total Carbs | 40.95g | 56% | |
| Sugars | 32.01g | 526% | |
| Dietary Fiber | 0.9g | 15% | |
| Protein | 0.72g | 6% | |
| Vitamin C | 26.6mg | 182% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.5mg | 6% | |
* 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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