Directions:
- Cover squash with water; bring to a boil.
- Cover, reduce heat, and simmer 8-9 minutes or until squash is tender but still firm.
- Drain; cool slightly.
- Cut squash in half lengthwise; remove seeds, leaving a firm shell.
- Combine onion, tomato, green pepper, basil, salt and pepper on a bowl.
- Stir in cheese.
- Place squash shells in 13x9 baking dish.
- Spoon mixture into shells; dot with butter.
- Sprinkle with bacon.
- Bake, uncovered at 400 degrees for 20 minutes.
- Optional- you can sprinkle more cheese on top and bake the last several minutes till melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.42 Kcal (1195 kJ) | ||
| Calories from fat | 194 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.56g | 33% | |
|---|---|---|---|
| Cholesterol | 70.2mg | 23% | |
| Sodium | 1154.59mg | 48% | |
| Potassium | 314.91mg | 7% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 17.78g | 36% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 1mg | 6% | |
| Calcium | 152.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 212.33 Kcal (889 kJ) | ||
| Calories from fat | 144.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.04g | 33% | |
|---|---|---|---|
| Cholesterol | 52.22mg | 23% | |
| Sodium | 858.91mg | 48% | |
| Potassium | 234.27mg | 7% | |
| Total Carbs | 4.21g | 2% | |
| Sugars | 1.79g | 10% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 13.23g | 36% | |
| Vitamin C | 12mg | 27% | |
| Iron | 0.8mg | 6% | |
| Calcium | 113.4mg | 15% | |
* 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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