Directions:
- Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.
- When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel.
- In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.
- Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.24 Kcal (1056 kJ) | ||
| Calories from fat | 57.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 189.89mg | 63% | |
| Sodium | 682mg | 28% | |
| Potassium | 283.3mg | 6% | |
| Total Carbs | 27.11g | 9% | |
| Sugars | 7.65g | 31% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 20.75g | 41% | |
| Vitamin C | 1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 325.58 Kcal (1363 kJ) | ||
| Calories from fat | 74.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.31g | 10% | |
|---|---|---|---|
| Cholesterol | 245.1mg | 63% | |
| Sodium | 880.3mg | 28% | |
| Potassium | 365.67mg | 6% | |
| Total Carbs | 34.99g | 9% | |
| Sugars | 9.87g | 31% | |
| Dietary Fiber | 1.74g | 5% | |
| Protein | 26.78g | 41% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.6mg | 11% | |
| Calcium | 177.2mg | 14% | |
* 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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