Directions:
- Wash the squash thoroughly; cover with water and bring to a boil.
- Cover, reduce heat, and simmer for 8 to 9 minutes, or until squash is tender but still firm; drain and cool slightly.
- Cut squash in half lengthwise. Remove and discard seeds, leaving a firm shell.
- Combine onion, tomato, green pepper, basil, salt, and pepper in a bowl; stir in cheese.
- Place squash shell in a 13x9-inch baking dish; spoon vegetable mixture into shells. Dot with butter and sprinkle with bacon.
- Bake uncovered at 400°F for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.15 Kcal (1194 kJ) | ||
| Calories from fat | 193.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.53g | 33% | |
|---|---|---|---|
| Cholesterol | 70.13mg | 23% | |
| Sodium | 1154.18mg | 48% | |
| Potassium | 314.85mg | 7% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 17.76g | 36% | |
| Vitamin C | 16.1mg | 27% | |
| Iron | 1mg | 6% | |
| Calcium | 151.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 212.23 Kcal (889 kJ) | ||
| Calories from fat | 144.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 33% | |
|---|---|---|---|
| Cholesterol | 52.2mg | 23% | |
| Sodium | 859.03mg | 48% | |
| Potassium | 234.34mg | 7% | |
| Total Carbs | 4.21g | 2% | |
| Sugars | 1.79g | 10% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 13.22g | 36% | |
| Vitamin C | 12mg | 27% | |
| Iron | 0.8mg | 6% | |
| Calcium | 113.1mg | 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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