Directions:
- Cut squash in half crosswise; remove seeds. Place squash halves, cut side up, in a greased 15- x 10-inch jellyroll pan; add butter evenly to squash halves.
- Bake at 350° for 45 minutes to 1 hour or until tender.
- Drain oysters, reserving half of liquid. Place oysters and reserved liquid in a large saucepan; cook over medium-high heat, stirring occasionally, until oysters begin to curl. Stir in soup; spoon evenly into squash halves. Sprinkle with bacon and parsley.
- Bake at 350° for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.59 Kcal (957 kJ) | ||
| Calories from fat | 108.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12g | 18% | |
|---|---|---|---|
| Cholesterol | 41.47mg | 14% | |
| Sodium | 505.64mg | 21% | |
| Potassium | 862.04mg | 18% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 10.1g | 20% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 78.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 89.43 Kcal (374 kJ) | ||
| Calories from fat | 42.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 18% | |
|---|---|---|---|
| Cholesterol | 16.23mg | 14% | |
| Sodium | 197.82mg | 21% | |
| Potassium | 337.26mg | 18% | |
| Total Carbs | 8.81g | 8% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 1.72g | 18% | |
| Protein | 3.95g | 20% | |
| Vitamin C | 10.2mg | 44% | |
| Iron | 1.2mg | 17% | |
| Calcium | 30.8mg | 8% | |
* 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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