Directions:
- Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
- Chop pulp and set aside.
- In a large saucepan, cook shells in boiling water for 4-5 minutes.
- Drain and set aside.
- In another saucepan, sauté onion in butter until tender; remove from the heat.
- Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
- Spoon into shells.
- Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
- Bake at 425°F for 12-15 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.25 Kcal (1282 kJ) | ||
| Calories from fat | 161.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.9g | 28% | |
|---|---|---|---|
| Cholesterol | 96.67mg | 32% | |
| Sodium | 991.53mg | 41% | |
| Potassium | 185.99mg | 4% | |
| Total Carbs | 12.25g | 4% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 23.23g | 46% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 349.3mg | 35% | |
| Amount Per 100 g | |||
| Calories | 194.13 Kcal (813 kJ) | ||
| Calories from fat | 102.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 28% | |
|---|---|---|---|
| Cholesterol | 61.28mg | 32% | |
| Sodium | 628.52mg | 41% | |
| Potassium | 117.9mg | 4% | |
| Total Carbs | 7.77g | 4% | |
| Sugars | 1.06g | 7% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 14.73g | 46% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 5% | |
| Calcium | 221.4mg | 35% | |
* 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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