Directions:
- Make a small cut into each squash; microwave at HIGH 1 to 2 minutes to ease halving squash. Cut squash in half crosswise; remove and discard seeds. Place squash, cut side up, in a 13 x 9 x 2 baking dish.
- Combine pear, brown sugar, ginger, butter, and, if desired, liqueur; spoon evenly into squash halves. Add boiling water to a depth of 1/2 to dish. Cover and bake at 350° for 1 hour and 15 minutes or until squash is tender. Transfer squash to a serving dish; sprinkle with toasted hazelnuts.
- *To remove hazelnut skins, cook hazelnuts with 1 teaspoon baking soda in boiling water 30 to 45 seconds. Drain nuts; rub with dish towel (skins come right off). Dry before toasting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346 Kcal (1449 kJ) | ||
| Calories from fat | 143.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.97g | 25% | |
|---|---|---|---|
| Cholesterol | 26.84mg | 9% | |
| Sodium | 13.76mg | 1% | |
| Potassium | 924.3mg | 20% | |
| Total Carbs | 51.77g | 17% | |
| Sugars | 25.18g | 101% | |
| Dietary Fiber | 7.38g | 30% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.8mg | 16% | |
| Calcium | 106.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 105.95 Kcal (444 kJ) | ||
| Calories from fat | 44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 25% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 9% | |
| Sodium | 4.21mg | 1% | |
| Potassium | 283.03mg | 20% | |
| Total Carbs | 15.85g | 17% | |
| Sugars | 7.71g | 101% | |
| Dietary Fiber | 2.26g | 30% | |
| Protein | 1.14g | 7% | |
| Vitamin C | 8.3mg | 45% | |
| Iron | 0.9mg | 16% | |
| Calcium | 32.7mg | 11% | |
* 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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